Every 5 days or so I go through a head of broccoli and cauliflower, which is awesome…except that I am a creature of habit and simply make more as soon as it runs out.
During my Sunday meal prep this week, I decided it was time to add in some other greens to get a variety of nutrients. I have tried making brussel sprouts in the past with very little success, but after trying them once again at a nice dinner I knew there had to be a recipe that would work for me!
I am all about batch cooking, so when I also decided to get crazy and make green beans I knew a big pan of roasted veggies was on tap. Plus by using some EVOO I would be getting some healthy fat in besides my weekly avocado habit.
Garlic Roasted Brussel Sprouts and Green Beans
- 1-2 lb brussel sprouts
- 1-2 lb green beans
- 4 tbsp EVOO
- 2 tbsp diced garlic
- Wedge of fresh lemon
- Salt and pepper to taste
- Pre-heat oven to 400 degrees
- Trim ends off sprout and peel outer layer
- Cut sprouts in half
- Trim ends off fresh green beans
- Put all in bowl and toss by hand with EVOO, garlic, salt and pepper
- Place on 2 foil lined baking pans – spread out evenly to prevent steaming
- Squeeze fresh lemon over all
- Cook 20 minutes, flip cook additional 20 minutes – or remove if it’s reached your desired crispiness
Very excited to say I loved the sprouts!! I have given this little green veggie a bad rap for a long time, which is too bad because they are so good for your health! Lot’s of cancer fighting properties, fiber and good for lowering cholesterol. The roasted green beans are also good, but I admit I was a little disappointed that I couldn’t get them quite as crispy as I wanted. You may have gathered from my acorn squash chips I like ‘em almost burnt…which is strange because back in my McDonald’s days I really like the soft limp fries!
Are you a sprouts fan? What is a veggie you have been avoiding, but might be ready to try again?
I am grateful that my husband is a faster runner…it’s totally got me moving