Wait…before you wrinkle up your nose and formulate all the reasons why you don’t like brussel sprouts, I implore you to take another look at them! As a child, I did not like brussel sprouts. Why? I can’t even remember why, but as an adult, I am loving them! Ever wonder why food you didn’t like as a child strangely becomes likable as an adult? Well, did you know that your taste buds change over the years! As a child, your taste buds are super-sensitive, especially to anything bitter. As we age, somewhere around our 40th year, our taste buds stop regenerating and our sense of smell diminishes.
But I didn’t know this until recently. I was at Burton’s Grill one afternoon and ordered the Paleo Burger not noticing that it came with a side of brussel sprouts. My first thought when I saw them on my plate was um…ick…but…it was too late. Thank God!! I never remembered brussel sprouts tasting this good! Seriously.
Extra bonus: brussel sprouts are very nutrient dense! According to Dr. Axe:
Brussels sprouts nutrition is real because it provides many important health benefits: gives plenty of antioxidants, helps to fight cancer and heart disease, restores healthy digestion, alkalizes the body and much more. Brussels sprouts also have a surprisingly high amount of protein for a vegetable, similar to their other leafy greens and cruciferous vegetable family members.
You can read more from Dr. Axe about the health benefits of this unassuming little vegetable that’s packed with vitamin K, vitamin C, vitamin A, folate, manganese, potassium, vitamin B6, thiamine vitamin B1, iron and…omega 3 fatty acids here.
So now, brussel sprouts are one of my favorite adulthood vegetables, and they are making a comeback onto menus everywhere! I love to pair them with carrots…it adds a bit of sweetness. Here’s my simplest recipe for Roasted Brussel Sprouts and Carrots.
Start with organic carrots and brussel sprouts (if the budget allows).
Rinse both vegetables. Peel off any loose or yellow leaves from the brussel sprouts and discard. Slice the brussel sprout length-wise (through the core). Cut the carrots into 1″ thick pieces. I like to cut them on a diagonal instead of into rounds. Note: You can peel the carrots if you wish. Since I’m using organic carrots, I will sometimes leave the skin on, which I did here. By the way, here’s a fun fact: vegetables contain both soluble and insoluble fiber. The insoluble fiber, which keeps you regular, is mostly found in the skin.
Next, place all ingredients into a large bowl and gently toss until vegetables are coated.
Spread vegetables onto a rimmed, foil lined baking sheet in a single layer.
Place in an oven preheated to 400 degrees. After 15 minutes, shake the pan or us a rubber spatula to stir up the vegetables. This is allow browning on the other side of the brussel sprouts. Roast for another 15 minutes (for a total of 30 minutes).
Some leaves will be nicely browned with tiny bits of charring. Keep a close eye on it and reduce the temperature towards the end if you don’t want much charring.
Adjust the seasoning with fine sea salt and fresh cracked pepper to your liking. Serve immediately.
In case you want to Pin and save it for later:
Roasted Brussel Sprouts and Carrot Medley
- 1 lb brussel sprouts
- 4 carrots, cut into 1" pieces
- 2 tbsp olive oil
- 1/2 tsp fine sea salt
- 1/2 tsp fresh cracked black pepper
- Preheat the oven to 400 degrees F.
- Rinse the brussel sprouts and remove any loose or yellow leaves. Cut each brussel sprout in half, going through the core.
- Cut carrots into 1" pieces (prettier if cut on a diagonal).
- Place all ingredients into a large bowl and gently toss until well coated.
- Spread vegetables onto a rimmed baking sheet, lined with foil. Place in preheated oven and roast for approximately 30 minutes, shaking the pan at the 15 minute mark.
- Adjust seasoning with salt and pepper. Serve immediately.