Morning friends! How was your weekend? Your Monday so far? Mine is off to a great start! Hour Blast was killer this morning. Think sprinting uphill at incline 12, 9, 6 and then 3. Yes, I’m for real. And that was only one round!
Obviously I devoured my breakfast/second meal after class. It was awesome!
Glad to be off to such a great fitness/health start on this Monday. Here’s why:
Speaking of being off to a great fitness/health start, I wanted to share a recipe with you. Roasted brussels sprouts. I know, I know. You’re probably reacting like “eww”, “gross”, “I should stop reading”. Well STOP thinking that NOW. Give these suckers another chance. TRUST ME. I promise they taste so much better than they did in kindergarten!
About four months ago, I was determined to try different fruits, veggies and meats that I had not tried before, or had not tried in a while. I was at a local grocery store, Langenstine’s, looking for a quick dinner that was already prepared. And there I saw it, roasted brussels sprouts. The crazy thing was that they didn’t look gross at all! For some reason I had to have them! Ever since? I’ve been ADDICTED!
Now, with store prep, one is never sure about the ingredients and/or how much is used. Butter may or may not have been an ingredient, in addition to olive oil. So to know what I was putting in my mouth, and to save a dollar or two, I decided to start making them myself. Yea, like I said before, ADDICTED.
Roasted Brussels Sprouts
Prep Time: 5-10 minutes
Cook Time: 17-20 minutes
note: the prep time and cook time will range if your brussels sprouts are large and need to cut them in half.
Ingredients (yields 3 servings, or 3 cups)
3c fresh brussels sprouts
2tbsp extra virgin olive oil
1.5tsp salt, or to taste
5-10 sprays of olive oil pam
Preheat your oven to 425 degrees.
Place the brussels sprouts and olive oil in a bowl and mix. Pour the brussels sprouts onto your baking sheet.
If not all of your brussels sprouts were coated by the olive oil, no worries! This is where the olive oil pam comes in. Just spray the brussels sprouts so that they are all covered.
Sprinkle the salt (and maybe a little Tony Chachere’s).
Place the pan in the oven and let the green beauties roast away for 20 minutes, or until they begin to wilt and brown up just a little on the outside.
Now, friends. I know you are doubting me. I don’t blame you. This is a recipe for brussels sprouts after all. But not only do I find the brussels sprouts delicious, check out the nutritional stats per serving. Calories: 145; Fat: 9.9g; Carbs: 12.9g; Protein: 5.6g. A perfect side to a lean protein at lunch, or with a few egg whites at breakfast. Yes, I have had these for breakfast … didn’t you get the point when I said ADDICTED? Haha.
Want to go even healthier? Try steaming them! I have no idea how to steam anything, but I do know that Whole Foods has a little packet that you can steam in the microwave. It’s in the fresh produce section, and can usually be found around the mushrooms.
Please go out on a limb and try these out. Please? And don’t judge me! Haha. Sometimes I actually like the taste of healthy food!
How do you feel about brussels sprouts? Do you usually roast your veggies? Steam them?