|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 7g||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Roasted Brussels sprouts used to be under the radar for many cooks, but have more recently become standard on restaurant menus. Luckily, they are simple and make at home, and are a superb side dish for a wintertime meal. As with most vegetables, roasting highlights their natural sugars and deepens the flavor. Roasting is also effective at eliminating the aromatic compounds that cause many to dislike both cooking and eating Brussels sprouts.
Heat the oven to 350 F. Line a baking sheet with aluminum foil.
Remove any yellowed leaves from the Brussels sprouts and cut them in half.
Place Brussels in a bowl and toss with olive oil and salt. Arrange them in a single layer on the foil-lined baking sheet.
Roast for 30 to 45 minutes until slightly crisp on the outside and browned. Stir halfway through to promote even browning.
In the microwave or small pot on the stove, melt the butter with lemon juice, and then pour over the Brussels sprouts. Serve hot.
Brussels sprouts definitely have a distinct taste, so you want to be sure you are matching them with the main dish and other side dishes that complement their flavor and texture.
For the entree, chicken is a wise choice. Try skillet lemon chicken with mushrooms, or a whole oven-roasted chicken. The richness of steak is also the perfect pairing; a juicy rib eye or marinated London broil are both excellent options. And don't discount fish; roasted salmon, blackened red snapper, or grilled catfish are tasty pairings with Brussels sprouts, both in taste and texture. Add a pasta or rice side and you have yourself a healthy dinner that doesn't shortchange you in the taste department.
Brussels sprouts are a current "it" food because of the nutritional punch they possess. They have only 38 calories per cup and contain 8 grams of carbohydrate per cup, including about 3 grams of fiber. They are an excellent source of vitamins C and K and a good source of vitamin A, folate, manganese, and vitamin B6. Brussels sprouts have the highest amount of glucosinolate of any of its cruciferous cousins—mustard greens, collard greens, kale, cabbage, cauliflower, and broccoli. Glucosinolates— phytonutrients, which protect against cancer—is one of Brussels star qualities, along with their high fiber content.
How to Choose and Store Brussels Sprouts
You can find Brussels sprouts all year-round, but they are in season from autumn to spring, making them a prime winter vegetable. Look for compact sprouts that are firm and bright green. Brussels sprouts will keep in the refrigerator, stored in a plastic bag, for about 10 days. They will keep in the freezer for about a year.