{Photographed by With Style and Grace}

{Healthy Eating} Day 4: Roasted Brussels Sprouts!

I like vegetables, but roasting them and they’re like candy! At least I ate these as if they were candy. I even hid them from my husband, similar behavior to a candy-a-holic, right? Here’s why I love this recipe is 1. there’s little prep work required = less cleanup; 2. Directions – season & toss is the oven; 3. watch an episode of Weeds while you wait; 4. Eat!

Health benefits for Brussels Sprouts

• high in fiber
• help lower cholesterol
• cancer fighting
• contain vitamins a & c

It doesn’t get much better than that. If you like pistachios, try this recipe.

I don’t think there’s a recipe from Ina Garten (Barefoot Contessa) that I haven’t liked. If you’re looking for a good cookbook, my two favorite are this and this.

Healthy Eating Recap: Day 1, roasted cauliflower with capers; Day 2, Roasted Curry Chickpeas; Day 3, Green Lemonade

You all sticking to your New Years Resolutions so far? Which I’m guessing involve eating healthy and working out… just a guess.

Roasted Brussels Sprouts Recipe

Print this Recipe

{adapted from Ina Garten}

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 Tbsp good olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Spread them out on a baking sheet and roast for 35 to 40 minutes, until crisp on the outside, tender on the inside. Toss every 15 minutes. Sprinkle with more kosher salt and serve immediately.

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