Sprout..Brussels Sprouts That Is

Brussels sprouts are a winter treasure. These green little veggies are rich in beta-carotene, folate and vitamins, they are an antioxidant powerhouse. Unfortunately, this vegetable also is under-utilized and probably intimidating in some way. In fact- before thise week- I had NEVER eaten a Brussels sprout in my life. I have a wide taste pallette for anything green (or blue, red, yellow, orange..) but never quite knew how to prepare them. You see- I have found that Brussels sprouts suffer the same complaint lodged against the cabbage, or even broccoli for smelling up the house. But just as with cabbage, the cook can prevent that by not overcooking them. Overcooking creates sulfur (nasty spoiled eggs! YUK!) compounds that hang heavy in the air. The sprouts, like other vegetables, do not deserve to be reduced to mush anyway, right? Right. I researched recipes and found that typical methods for fixing Brussels sprouts are steaming or boiling, then adding butter and salt, and topping them with a cheddar cheese or Hollandaise sauce. Along with completely covering up the taste of the vegetable- you are losing out on what makes these little guys so great- vitamins, minerals, and virtually no calories! At their peak of freshness from September to February- they are about out of season for quality fresh sprouts. But- as always-frozen varieties are just as great and can be fixed anyway you would using fresh! The key is to roast them to nutty goodness, just until the outer leaves are browned and crisp.

Balsamic Glazed Brussels Sprouts

INGREDIENTS:
2 pounds Brussels sprouts, trimmed and quatered
1-2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon lemon pepper
2 tablespoons balsamic vinegar

2 tablespoons Parmesan cheese, shredded (optional)

DIRECTIONS:
Preheat oven to 400 degrees F. Place Brussels sprouts, olive oil, kosher salt, and lemon pepper in a large re-sealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet,coated with cookiong spray, and place on center oven rack. Roast in the oven for 20-30 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Remove from oven- drizzle Balsamic Vinegar over sprouts. Place back into oven to finish cooking and vinegar to reduce, about 10 minutes. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Sprinkle with shredded Parmesan cheese. Serve immediately.

Nutritional Information
Servings Per Recipe: 6 (1/2 cup each)
Calories: 90
Total Fat: 3g
Total Carbs: 14.3g
Dietary Fiber: 3g
Protein: 6.5g