The following is a recipe from Penny Anderson, the third and final winner in our Healthy Holiday Recipe Contest.
Roasted Brussel Sprouts
Roasted vegetables are a staple in my kitchen. Beets, carrots, potatoes, yams, parsnips, brussel sprouts…anything and everything ends up roasted for supper. Leftovers make great additions to a salad too. Using water and covering the brussel sprouts for the first part of the time in the oven helps your veggies cook through while reducing the likelihood of scorching.
1lb or more fresh brussel sprouts, trimmed and cleaned
1 Tbsp olive oil
1/4 cup water
Salt & pepper to taste
Toss brussel sprouts with oil, seasonings, and water. Place on rimmed baking sheet (lined with parchment paper, aluminum foil, or a silicone liner. Cover tightly with foil and bake in a 450 F oven for 20 minutes. Remove the foil, and bake uncovered for 10-15 more minutes, until the sprouts are fork tender and browning. Serve as is, or topped with crushed garlic, lemon zest, and/or balsamic vinegar.
Roasted vegetables taste great hot or cold, so save your leftovers for tomorrow’s salad or snack.