Roasted Brussels Sprouts

Many people hear 'Brussels sprouts' and either cringe or cover their mouths. I think that's because many associate the small, mini-green cabbages as being very bland- often served steamed, with very little flavor: a mainstay on the table for many large family dinners. It does not have to be so! Did you know that Brussels sprouts contain 103 % of your daily Vitamin C intake per 100g? (http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2363/2) These little green warriors are also high in Vitamin A, which aids in vision, a healthy immune system, and cell growth (http://www.webmd.com/vitamins-and-supplements/lifestyle-guide-11/supplement-guide-vitamin-a). Talk about the perfect food for the fit life enthusiast! The following is my favorite recipe for Brussels sprouts. When they are roasted they take on an almost sweet, 'candied' flavor. Just a few simple ingredients morph these once-feared veggies into a new, winning side dish.

Roasted Brussels Sprouts

1 lb fresh Brussels sproats

2 tbsp extra virgin olive oil (can substitute coconut oil)

Garlic powder, sea salt- to taste

1) Preheat oven to 400F. Make sure baking rack is in the lower-middle of oven.

2) Cut each sprout in half, from stem up. Place in mixing bowl.

3) Drizzle oil on sprouts. Add garlic powder and sea salt seasoning. Stir until sprouts are well coated.

4) Place seasoned sprouts in either a shallow casserole dish/on a baking sheet sprayed with a non-stick cooking spray.

5) Roast for approx. 30 mins, turning sprouts halfway through. Sprouts should appear slightly carmelized when done.

*recipe yields 2 servings

Macros: Calories: 145 kcals; Protein: 3 g; Fat: 14 g; Carbs: 7 g