Brussels? No, brussel sprouts!

Brussel sprouts are definitely on the long list of foods that I don't really like but will tolerate because of the numerous health benefits they possess.

Brussel sprouts are absolutely fabulous for you. They are extremely low in fat and calories (less than 1 gram fat and around 30 calories per half cup serving). They are also surprisingly high in protein and are loaded with fiber, Vitamin A, Vitamin C, Folic Acid, Iron and Potassium... all good things.

Needless to say, we should all be eating tons of brussel sprouts.

I found a delicious-looking recipe loaded with brussel sprouts on Martha's website: Roasted Brussel Sprouts. I cut up four large shallots, two pears and a bag of brussel sprouts. I placed the ingredients on a baking pan, and tossed with a bit of olive oil and salt and put in the oven at 425 degrees for 30 minutes or so, until the mixture was nice and browned. Once the mixture was cooked, I tossed in some lemon juice.

For brussel sprouts, this meal was not half bad... in fact it was actually really delicious! Recipe success!

Recipe (from Martha Stewart, marthastewart.com):

Ingredients

 Serves 8

• 2 pounds Brussels sprouts, trimmed and halved
• 2 red Bartlett pears, cored and cut into wedges
• 6 shallots, quartered
• 10 fresh thyme sprigs
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 2 tablespoons fresh lemon juice

Directions

1. Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.
2. Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.

Read more at Wholeliving.com: Roasted Brussels Sprouts