Brussels Sprouts are either a “love it” or “hate it” kind of food.  We like brussels sprouts, as long as they are cooked properly.  We often make them by simply oven-roasting them, which is really easy to do and more importantly- they taste great!

The Brussels Sprout is a cultivar of wild cabbage grown for its edible buds. Brussels sprouts, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anticancer properties. Although boiling reduces the level of the anticancer compounds, steaming, microwaving, and stir frying does not result in significant loss.  Brussels sprouts and other brassicas are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

Ingredients: (Serves 2)

-1 small/medium package of brussels sprouts

-Extra Virgin Olive Oil

-Salt & Pepper

-Crushed Red Pepper

-Dash of white wine

-Fresh chopped parsley or mint

Directions:

Preheat oven to 400 degrees.  Wash & dry the sprouts thoroughly.  Then, cut the ends of each brussels sprout and divide them in half.  Spread them evenly on a baking sheet.  Drizzle with extra virgin olive oil, salt, pepper, and crushed red pepper.  Mix it around so they are evenly covered.

Put them the oven for 6-8 minutes until golden brown.  Note: The time can vary depending on the oven.  If anything they may need more than 6-8 minutes to fully cook.  We even sometimes will flip the oven on broil if they aren’t cooked yet.

Once they are done, take them out of the oven and drizzle the hot pan with a little bit of white wine, which is called “deglazing” the pan.  It basically just picks up all the flavors left on the pan so none of the good stuff is left behind. Then scoop them into a bowl or serving dish.  Top with either fresh chopped parsley or mint.

Finito!