This Recipe Will Make You Fall In Love With Brussels Sprouts
Written by: Kavata Kithome
The ingredients that will make your Brussels sprouts sing! Can you guess what they are?
There are many vegetables that I absolutely love and going a day without eating them makes a true difference, but Brussels sprouts are just not one of them. I think of Brussels sprouts as difficult vegetables that are a nuisance, because I don’t know how to cook them. For me it is just easier to throw them in the juicer or not buy them at all.
It’s not that I don’t like Brussels sprouts, they just don’t excite me, so they rarely find their way into my kitchen. But I do believe that when it comes to food, it is about learning to have an open mind.
The beauty of living in an age where information is free and easily accessible, is that we have the opportunity to learn how to elevate and evolve just about anything. Such a day came for me and my relationship with Brussels sprouts has since improved. In the end, it wasn’t the vegetable’s fault, but rather, my approach in preparation that needed to evolve.
This brought about the idea of roasting Brussels sprouts in a ginger and lemon-infused oil.
The idea came to me when I was juicing the vegetable along with ginger and lemon and the juice was amazing. The sharpness of the ginger and the citric brightness of the lemon brought down the overpowering flavor of this vegetable’s green leaves and took it in a fresh and pleasantly surprising new direction.
The most winning quality of this recipe is that it is easy to prepare, which is a bonus for me since I really don’t like spending a lot of time in the kitchen. What’s more is that Brussels sprouts are a great source of protein, iron and potassium. They provide vitamin C, fiber, folate and antioxidants, giving them a compelling reason to have as a showcase on your plate.
When it comes to nutrition this recipe is definitely winning not only because of the Brussels sprouts, but also the lemon that contains thiamin, riboflavin, vitamin B-6, pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, copper and manganese. Ginger is also a huge highlight that is dense with powerful medicinal properties known to aid with nausea, muscle pain and soreness.
I won’t bore you with all the details; I know you want to get to the recipe already, so I encourage you to give it a try:
Although this dish works well on its own for lunch, it also pairs well with chicken and turkey. These Brussels sprouts would be lovely on the Thanksgiving or Christmas table, but don’t wait until the holidays to make them, they work equally well at home in a casual meal.
Roasted Brussels Sprouts With Ginger + Lemon
- 1⅓ pounds trimmed Brussels sprouts, cut in half
- ⅓ cup olive oil
- 2 tbsp freshly grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1½ tbsp freshly grated ginger
- 1 tsp granulated sugar (substitute stevia or honey)
- Flaky sea salt
- Preheat the oven to 425°F. Spread the Brussels sprouts in a baking dish.
- Whisk together the olive oil, lemon zest, lemon juice and ginger. Drizzle over the Brussels sprouts and use your hands to gently toss and coat the Brussels sprouts.
- Sprinkle with the sugar (or substitutes), season generously with salt and roast for 10 minutes. Stir the Brussels sprouts then continue roasting, stirring every 5 minutes to prevent burning, for about 15 to 20 minutes or until golden brown, crisp and al dente.
- Serve as a main for lunch or as a side dish for roasts.
I encourage you to try it and maybe even put your own spin on it and truly make your own and as always, don’t forget to share your thoughts in the comments below.
-This post contains affiliate links.
Kavata Kithome is an advocate for living your best life, full of health and longevity. While working closely with gym owners and personal trainers, she was able to sculpt a well-rounded view of fitness and understands how to incorporate it with a healthy balanced diet. She is a regular contributor to the One More Step Lifestyle brand.
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