New Year’s Resolution #2: Learn to cook the perfect brussel sprouts
After this recipe, I think I’m well on my way. Brussel sprouts alone are tasty, but throw in some cinnamon glazed butternut squash, pecans, and dried cranberries and you have a balanced side dish incorporating all my fall/winter favorites. The key is to cook the brussel sprouts and squash separately so they each get infused with their own flavors. Then, you mix them together to plate. Hello happy stomach!
- Brussel Sprouts
- One bag frozen Brussel Sprouts from Trader Joe’s
- 2 Tbsp extra virgin olive oil
- Salt to taste
- One bag pre-washed/pre-chopped Butternut Squash from Trader Joe’s
- 1 Tbsp extra virgin olive oil
- 1/2 tsp cinnamon
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- Preheat oven to 400 degrees F.
- Prepare brussel sprouts by mixing them in the olive oil and salt. No need to thaw prior to cook time. Transfer to a foil wrapped sheet pan creating an even layer of sprouts.
- Prepare the butternut squash by mixing them in the olive oil and cinnamon. Transfer to a separate foil wrapped sheet pan creating an even layer.
- Place both pans in the oven cooking for 20-25 minutes, stirring the vegetables half way through the cooking time.
- Once cooked, combine the brussel sprouts and squash on one pan with the dried cranberries and pecans. Serve immediately.
Health fun facts: Brussel sprouts are high in vitamin K, C, and folate, helping to maintain the body’s natural antioxidant and anti-inflammatory systems. Recent studies have shown that when steamed these little dynamites can actually improve the stability of your white blood cells’ DNA when consumed daily (Hoelzl C, Glatt H, Simic T, et al, 2007). What the what?! If that means less sicknesses, I’m all in!
My next experiment with brussel sprouts is a total toss-up: breadcrumb baked sprouts or balsamic glazed sprouts? Stay tuned for more easy peasy recipes featuring my new favorite vegetable: the brussel sprout!
XO, Kitchy Living