Last year, kale and veggie chips were all the rage for healthy snackers across the US. They were crunchy, semi-salty, and something we didn’t have to feel guilty about eating. This year, healthy snacking is still the bees’ knees, but a new vegetable is angling for the top spot on your grocery list.
Enter the humble brussels sprout! Brussels sprouts are lean, green, tasty machines that are relatively easy to transform and even easier to eat. They’re loaded with Vitamin C (good for cold and flu season), fiber, antioxidants, and folate. So much good in such a small package. Not only do they work as a stand alone snack, brussels sprouts can be incorporated into any meal as a replacement for unhealthy starches and carbohydrates.
– 20 or so brussels sprouts
– 1 tablespoon extra virgin olive oil
– 1/2 teaspoon of garlic (you can add more for taste)
– 1/4 teaspoon of ground pepper
– 1/8 teaspoon of salt
Step 1: Preheat oven to 375°F.
Step 2: Wash your brussels sprouts and remove the outer leaves, placing them into a large bowl.
Step 3: Add oil, pepper, salt, and garlic to the brussels sprout leaves. Hand mix the ingredients until your leaves are well coated.
Step 4: Once coated, spread your leaves out onto a baking sheet lined with parchment paper and place into the oven until crisp and slightly browned. This should take about 10-15 minutes depending on your oven’s power.
Step 5: Remove from oven and let stand for 2-3 minutes before serving.
Serving size: ½ cup
Per serving: 43 calories; 4 g fat (1 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 0 mg cholesterol; 1 g sugars