I made some roasted Brussels sprouts with extra virgin olive oil, minced garlic, teaspoon of kosher salt and ground pepper.
For those not familiar with Brussels sprouts, the leafy green vegetable is part of the Gemmifera Group of cabbages and its history is traced back in Ancient Rome. But Brussels sprouts, as they are now known traces back to 13th century Belgium (first written reference dates back to 1587).
Raw Brussels sprouts contain vitamin C, vitamin, K, vitamin B, folic acid and vitamin B6. Because it does have vitamin K, for those who are taking anticoagulants may not want to take these, as it has countered blood-thinning therapy.
But the recipe for roasted Brussels sprouts is fairly easy.
I preheated the oven to 425, I put the Brussels sprouts in the bowl to remove its excess leaves, then mixed with extra virgin olive oil, kosher salt and pepper. I also diced garlic to add with the mix.
I let them roast in the oven for about eight minutes and made sure they were dark brown. Took them out with the crispy garlic bits that were also roasted and ate as is.
Delicious, quick and easy!