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’ve tried making brussels 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 Brussels Sprouts and Green Beans
A few different attempts and I landed on this version, which not only did I love, but my mom a proclaimed sprout hater, agreed was delicious.
- 1-2 lb brussels 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 (don’t try to just drizzle it while on the pan, you won’t get the coating or the flavor)
- 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! And I swear to you I have actually been craving them as the weather started to turn cooler!
You can absolutely add in cooked bacon or cranberries or apples to change up the flavor a little bit more. I wanted to keep the fat down, so I opted out of the bacon, but let’s be honest that makes them a crowd pleaser for most people.
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!
Brussels Sprout Benefits
I always like to think about why these foods benefit my running because it gives me added incentive to take the time to make them!
- High in fiber
- Great for lowering cholesterol
- Vitamin K for strong bones
- Vitamin C to boost our immune system
- Studies show a decrease in DNA damage
Are you a sprouts fan?
What is a veggie you have been avoiding, but might be ready to try again?
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