This classic recipe is the perfect, minimal-effort side dish for your next dinner, holiday party, or potluck. Just toss the sprouts in a little oil, salt, and pepper, and roast until pleasantly crispy and aromatic; serve with toothpicks or appetizer forks. You can steam or even boil Brussels sprouts, but they may develop a bitter, sulfurous flavor if overcooked. Roast them only until they’re lightly toasted and some of the leaves have curled back and turned dark brown. This brings out the complex, savory flavors that make Brussels sprouts truly shine. If you think this recipe still needs a little more flavor, sprinkle your sprouts with a minced clove or two of raw garlic right after taking them out of the oven, turning them to evenly distribute. The heat from fresh-from-the-oven sprouts will tone down the piquancy of the raw garlic and leave you with a delicious, fragrant dish.
Brussels sprouts are an excellent, low-calorie source of vitamin C and K.[1] Better yet, cruciferous vegetables like Brussels sprouts contain compounds that activate the immune cells in the gut that help keep the intestinal walls healthy.[2] Strong intestinal walls are essential to optimal nutrient absorption and immune function.[3] Their beneficial effects also extend to reducing the risk of developing serious health conditions like heart disease[4] and protecting DNA from damage.[5]
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