Whenever I say the words “Brussel sprouts” – it instantly generates discussion! People either love them, or hate them…and usually if we hate a specific vegetable, it is because of what they tasted like the FIRST time we tried them. For many of us, that was the elementary school cafeteria where the life was boiled out of every beautiful vegetable.
Have you found this to be true? Do you love Brussels or hate them?
In this video I teach 3 basics to making vegetables taste amazing – it is all in how you cook them and what you pair them with! Here’s a secret: pair Brussels with a sweet vegetable, like sweet potatoes, and ALWAYS use fresh grated garlic. Simple. No other seasoning is needed!
I did a give-away in this video – which sadly has ended, but if you come over to my Facebook page, I like to do give-aways often and make nutrition fun!
Here’s how to make this amazing recipe…
Best Ever Roasted Winter Veggies
2 sweet potatoes, halved lengthwise, then cut into bite-sized chunks
2-3 fresh beets (depending on the size), cleaned and cut into bite-sized chunks
8 ounces Brussel sprouts, sliced in half
1 clove garlic, grated
Balsamic glaze (a no-sugar version; only balsamic vinegar)
1/4 cup pomegranate seeds (arils)
1. Line a large baking sheet with parchment paper or a silicone baking mat. Spray veggies generously with nonstick spray, and toss on the baking sheet with 1/2 teaspoon kosher salt and fresh grated garlic. Arrange veggies in a single layer.
2. Bake at 450 (425 if your oven has a temper;) Cook 40 minutes until edges are browned, and sweet potatoes are fork-tender. You may been to toss them half way through the cooking time.
3. Remove & drizzle with balsamic glaze and sprinkle with pomegranate seeds. DELICIOUS!!!!!!!!
