Yes, it’s true: Brussels sprouts are probably the most-hated vegetable of all time. Some people, especially the 25% of people who are considered “supertasters” with extra taste buds, find them really bitter and repulsive. However, there’s an easy way to make these bad boys delicious and crave-worthy. Enter Roasted Brussels Sprouts.
First, add mustard. Mustard seeds mask the bitter flavor and make Brussels sprouts much more delicious to supertasters and picky eaters. Even better, mustard seeds are being studied for their protective effects against cancer. (1)
And Brussels sprouts are nutritional superstars in their own right. So it would be a shame to miss out on them. As a member of the cruciferous vegetable family, they may aid the body in detoxification and protect against cancer, themselves. They also contain Vitamin K for strong bones and Vitamin C for youthful skin. (2)
Roasted Brussels Sprouts
1 pound Brussels sprouts, quartered
1-2 tbs. olive oil
whole grain mustard
- Preheat oven to 450.
- Toss brussels sprouts with oil, salt, and pepper.
- Bake for 35 minutes, and halfway through use a spatula or spoon to move and flip the sprouts, so they brown on all sides. When they are golden and crisp, and just starting to brown they are done.
- Add additional salt and pepper to taste. Serve with whole grain dijon mustard.
You can make garlic brussels sprouts simply by mincing 1-2 garlic cloves, and tossing with the oil and salt and pepper before baking.
Get the printable recipe here.
Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide (to be released May 2017), will teach you how to eat healthy without going broke.