Best Way to Fix Brussels Sprouts

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Maybe you remember (as I do) the bad reputation of Brussels sprouts! As a kid, my family and I did not eat them Brussels sprouts much. This was not necessarily because we did not like the taste. We just didn’t know how to fix them. There were rumors that went around at school about the non-desirable flavor. Therefore, I wasn’t really in a rush to try them.

However, when I got older, Brussels sprouts became one of my absolute favorite vegetables. I would say there are very few that I like so much.

Not only do I love the taste of roasted Brussels sprouts, they are very healthy for those with diabetes or blood sugar issues.

As a cruciferous vegetable, they are high in fiber and reduce blood sugar levels.

I remember a friend of mine in Japan saying: “Wow, it’s like a small cabbage!”

Brussels sprouts are also very good when stir fried in the skillet, but when I made them in the air fryer, the flavor was not my favorite. I may try them in the air fryer again, but in the meantime, here is how I roasted them.

My favorite way to fix Brussels sprouts is in the oven, and sometimes I leave them whole, cut them in halves, or I cut them in quarters.

They are also wonderful when mixed with other vegetables, whether it’s cabbage rounds, broccoli, potatoes, or carrots.

First, wash the Brussels sprouts and peel off any wilted leaves on the outside. Cut off any remaining stem and then chop them if you desire.

Toss them in the olive oil.

Once you spread them on your pan, top them with rosemary, salt and pepper, or your favorite seasonings.

Then bake them at 450 degrees Farenheit for about 25 minutes.

Enjoy!

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