How many kids really don't like Brussel Sprouts? Well they've never had these... guaranteed! I use to not enjoy these yummy low in saturated fat and cholesterol good for you greens! But I must admit I have since converted after this wonderful recipe!
The recipe was sorta "created by mistake" awhile back but has been a key family favorite ever since our little oopsie! But just to get a little "science-y" on everyone. Did you know that Brussel Sprouts are a great source of Vitamin-C, Magnesium, Riboflavin, Thiamin and Vitamin K?
Now if that hasn't sold you yet... how about this! These brussel sprouts are covered with yummy fresh shaved PARMESAN CHEESE!!! Yeah.. I got you now!
1 c. Brussel Sprouts, raw
1 tbs. Oil (or 1 tbs. grass-fed butter)
1/2 tbs. Sea Salt
1/2 tbs. Black Pepper
1 tsp. Cayenne Pepper
1 tsp. Garlic Powder
1/4 c. Parmesan Cheese, shredded
Yields ~2 servings (1/2 c. each)
Directions: Preheat oven to 350 degrees (F). Meanwhile, clean the brussel sprouts well and rip off any "leaves" that look a little brown. Cut the base off the brussel sprouts as well. The base is a little brown patch that's tough to the touch (imagine eating it...yuck!) Next if you have BIG brussel sprouts cut them in half, if their fairly small just leave them as is. Spread your brussel sprouts out on a cookie sheet that is lined with aluminum foil. Coat with EV olive oil and sprinkle on seasonings. Do not add Parmesan Cheese yet! Bake the brussel sprouts for ~ 40 minutes, the sprouts should be soft when you test them with a fork. I say ~ 40 minutes because if your sprouts are really small they might go for about 30. You want them SOFT not crunchy. Next, sprinkle on parmesan cheese and put back in for 5 minutes. Serve while warm and ~ENJOY!
Nutritional Facts: 145 cal/ serving, 4.5g Net Carbohydrates, 10.9g Fat 6.8g. Protein
Nutritional Facts found by Calorie Counter