Brussels sprouts…two words that’ll make most people wrinkle up their face in disgust. These little lettuce-looking balls of goodness have a bad rap (wrap?). Most people think they smell bad, taste bad, and are just torture to eat. This does not have to be true for you!
My secret to veggie delish-ness is roasting. You can roast any vegetable – carrots, potatoes, broccoli, leeks, cauliflower, green beans. This never fail method is super easy and the veggies taste good every single time.
Simply set the oven to 400 degrees; clean and cut your veggies; toss the veggies with a little olive oil and spices of your choice in a baking sheet; pop it all into the oven for 20-30 minutes. The cook time will vary depending on what type of veggie you use. So keep an eye on them. The veggies will come out a little charred on the edges (which is my favorite part), and full of flavor! I can seriously eat a whole bag of frozen broccoli if I roast it.
This is my way of making even the dreaded brussels sprout taste awesome. Before you roast the brussels you have to cut them up. Cut off the stem, remove some of the outer leaves (like you do with lettuce), and cut the little nugget in half. They are much easier to eat if cut in half.
I then flipped the little halves around in olive oil, sea salt, ground pepper, garlic powder, and cayenne in a baking pan. Finally, I let them cook for 20 minutes and the result was tender, slightly sweet and spicy, crispy, brussels sprouts!
Soo good, especially with ketchup! For protein I made myself crispy tofu. I use Emily’s tofu tutorial and it tastes awesome every single time. If you are interested in tofu but don’t know how to cook it, or have tried cooking it but never liked it, try this method! I spiced it up a bit by adding some coconut curry sauce after the tofu was finished cooking.
I made Marcus some chicken breast strips cut up and cooked in a pan with a little olive oil, spices, and coconut curry sauce. I rounded out the meal with garlic bread for both of us.
Quick and delish meal! And the leftovers taste great for lunch the next day. See, brussels sprouts don’t have to be scary. They taste great and are packed with all kinds of nutritional goodness. Try them out!