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While the season has been cold, the abundance of Brussel sprouts is in blossom. Brussel sprouts are a cruciferous vegetable that not only makes a delicious side dish but also fuels your body with key nutrients. Being low in calories, Brussel sprouts are high in minerals, protein, fiber, vitamin C, and vitamin K. Especially during these cold months, it’s important to have proper consumption of vitamin C as it helps support immune functions, tissue repair, and iron absorption to fight those viruses. In addition, just a half cup of cooked Brussel sprouts has over 2 grams of fiber which helps to promote a healthy digestive system by feeding the beneficial gut bacteria.
Fun fact: Did you know that this nutrient-dense vegetable really is named after the capital of Belgium? Brussel sprouts were first introduced in Louisiana during the 18th century by French settlers. They became quickly adored as this little vegetable was established as a commercial crop in California by the early 1900s. Today, the U.S.A produces nearly 70 million pounds of Brussel Sprouts every year.
- 1 lb. Brussel Sprouts
- 2 tbsp. Olive Oil
- 3 Garlic Cloves, crushed
- 4 tbsp. Parmesan, grated
- 1/2 tsp. Salt
- Preheat oven to 400F. Line a baking pan with parchment paper.
- Trim and halve the Brussel sprouts. Toss into a large bowl with 3 tablespoons grated Parmesan, olive oil, crushed garlic, and salt.
- Evenly spread onto the prepared baking pan, then sprinkle with the reserved one tablespoon grated parmesan.
- Bake for 15 minutes, flip the Brussel sprouts, then bake an additional 10-15 minutes, until crispy. Enjoy warm!
Now that you’ve mastered the art of roasting Brussel sprouts, it’s time to grab your fork and enjoy the warmth of Winter season delights!