Okay, I just made the most amazing, probably award-winning soup. Asparagus, Leek and Onion. With a tad of whole cream thrown in at the end. And then to make it ridiculously good, I topped it with my roasted Brussels sprouts. YIKES I’m licking my lips.
But I digress. Do you remember the moment your parents first thrust a Brussels sprout your way?
I do. I was 4. It was war.
That boiled, disgusting cruciferous vegetable sat tucked in my cheek, like a chipmunk, cuz I was NOT going to chew and swallow. We sat there, eye to eye. Dad and me. it seemed like hours, but was probably 20 minutes. I don’t even remember who won.
But hey, NOW I love them! But that’s because of my secret recipe (see below).
But even better, my body CRAVES them. My colon thanks me. My microbiome of happy bacteria do little happy dances in the lower GI. That's because Brussels sprouts qualify as a “prebiotic.” They feed the good bacteria in our guts. And happy gut bacteria make for a happy healthy body.
Leslie's Roasted Brussels Sprouts Recipe
- One bag (or stalk) of Brussels sprouts
- 1 TBSP organic maple syrup
- 3 slices organic bacon, cooked
- salt and pepper (to taste)
- red pepper flakes (optional)
- Preheat oven to 375ºF.
- Rinse Brussels sprouts, slice in half, and cut off the end core.
- Place in a roasting glass, or ceramic dish.
- Lightly coat with EVOO and maple syrup.
- Dice bacon, and add to the dish, and mix in.
- Add salt and pepper to taste. For an extra kick, add some red pepper flakes.
- Cook for about 30 minutes. (I say that because my husband likes them really browned, and I like them just barely browned. You will have to watch the first time you make this and decide where you want them to be.)