Brussel Sprouts...two ways

I have always been fascinated with Brussel Sprouts; the miniature cabbage look about them drew me in as a youngster. As an adult, I like the versatility as well as the health benefits they provide. Brussel Sprouts are a low-glycemic level vegetable that is high in protein, dietary fiber, vitamins (A, C and K), minerals, and antioxidants.

Recently the stores have had a plethora of Brussel Sprouts and the price has been right so we have been eating quite a few. They can be chopped into salads as well as prepared in a variety of ways.

A no hassle preparation on a busy night is roasting them. I cut them in half and place on a foil lined baking sheet (ease of cleanup) and sprinkle with olive oil and pepper. They will roast at 350 for about 30 minutes (depending on their size/density).

To add spark to the left-overs I caramelize onions in a bit of oil and balsamic dressing and add to the left over Brussel Sprouts...the dish is transformed and tastes like it was freshly made!

Enjoy this side dish with your favorite protein!