Brussels Sprouts may look cute but somehow, they have developed a terrible reputation. When I was little I cringed whenever my mom would utter the words “Brussels Sprouts” and even now I know some adults who still scrunch up their faces whenever those words are mentioned.
However, it’s not the sprouts that are at fault, it’s the way that they are cooked. Brussels Sprouts that are boiled or steamed to death taste bitter and have a texture that personally reminds me of baby food. Is there any wonder that both kids and adults alike reject them? If they are cooked in the right way, they are actually truly delicious. (For the record my mom did not boil or steam them. My mom is a wonderful cook, and she had many creative and interesting ways to get all three of her children to eat more vegetables.)
So why should we even eat Brussels Sprouts? Brussels Sprouts are nutrition powerhouses! (See how Pilates circles back to EVERYTHING?!) Even though these cruciferous veggies are low in calories they are rich in Vitamin K, which is super important for blood clotting and bone health. High in Vitamin C, which helps promote iron absorption and amazing for your immune system. They are also high in fiber and antioxidants. And the best part is you can roast them all up and eat them as chips!
I do want to warn you in advance that these Brussels Sprout Chips are so good, they will disappear quickly, so double, or even triple the recipe just to be safe.
Brussels Sprout Chips
Serves 4 / prep time: 10 minutes / cook time: 7-10 minutes
1 lb. Brussels Sprouts
1 tablespoon olive oil (I love Saratoga Olive Oil from Mahalo Gift Shop in Catskill, NY Shop Local!!)
1 teaspoon garlic powder
1 teaspoon sea salt (I love the salt from www.scarboroughfarenp.com right in Beacon and New Paltz.)
1 teaspoon pepper
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper. (A good friend told me about parchment paper, and it has changed my life! No more foil and ruining my pans!)
Chop off the stems from the sprouts and, using your fingers, peel leaves off until you get to the center of each sprout and cannot remove any more leaves. Repeat for each sprout.
Place the leaves in a bowl and top with olive oil, garlic powder, sea salt, and pepper.
Toss with hands and make sure each leaf gets coated.
Dump the leaves onto your baking sheet and spread them out.
Bake on the top rack for 7-10 minutes or until the leaves have crisped up but not burned.
Tip: Cut up or shave up the leftover sprouts, roast and use on top of a salad or mix into rice or pasta!
Per Serving: Calories: 83; Total Fat: 3.9g; Saturated Fat: 0.6g; Sodium: 497mg; Carbohydrates: 11.2g; Fiber: 4.5g; Protein; 4.1g