These Aren't Your Mother's Brussel Sprouts

Those of you in need of a healthy dish to bring to your 4th of July barbecues: listen up! If you've come to my house, or hosted me for dinner, I have subjected you to a new twist on this often ill-viewed vegetable. Most people crinkle their noses when you mention brussel sprouts and recall a time when their parents refused to let them leave the table until they downed every last one of the stinky green monsters.

I am here to tell you it is no longer necessary to fear this amazing vegetable. In fact, I have converted many a brussel sprout hater into a lover of these adorable baby cabbages by using this awesome recipe:

Roasted Brussel Sprouts
1 lb. brussel sprouts
2 T olive oil or grapeseed oil (garlic infused is the best!)
1 T balsamic vinegar
Sea salt to taste
Fresh ground pepper to taste

Directions:  Preheat oven to 400 degrees and place oven rack in middle of oven. Line rimmed baking sheet with aluminum foil. Wash sprouts and remove any stems. Cut lengthwise. Toss in bowl with remaining ingredients until evenly coated. Pour sprouts onto prepared baking sheet and place in the oven. Cook for 15-20 minutes watching closely and stirring every 5 minutes. They are done when slightly browned and can be pierced with a fork.

I have also tried this method with asparagus, green beans, sweet potatoes, cauliflower, broccoli, mushrooms, and shredded red cabbage and they've all turned out great! Enjoy them plain, or throw them in a salad with your favorite protein.

Embrace this powerhouse that is low-fat, low-cholesterol, rich in Thiamin, Riboflavin, Iron, Magnesium, Fiber and Vitamins A, C, K and B6. Give sprouts a chance!