These vegetable balls are roasted. I intentionally didn't put the name of the vegetable in the title because to tell the truth, if I titled this post
Crunchy and Creamy Brussels Sprouts would you have even continued to read it?
Ninety percent of the people I talk to say, " I really don't care for Brussels Sprouts" and I understand, because I felt the same way too. BUT, Wendy's Roasted Brussels Sprouts are crunchy on the outside and creamy on the inside. I have never had a Brussels Sprout that I liked before making them this way. They taste great! Read on.....
Add carrots to it before baking!
The USDA recommends that everyone eat at least 7-13 fruits and vegetables a day to obtain the necessary phytochemicals to be protected from certain diseases. I have always eaten my share of vegetables, but I always drew the line with Brussels Sprouts.
Truthfully, I never really liked them; ok as I kid, I loathed them. They seemed overcooked, smelly, and unappealing. Over the years, I just never bought them, and I always avoided them if they happened to be served at anyone's home. I could never imagine why anyone would buy Brussels Sprouts. That was until yesterday.
Yesterday, when walking down the produce isle, I saw a large beautiful prolific stalk of farm fresh Brussels Sprouts boasting 30-40 tiny bite size cabbages. It was different and intriguing and in a whim, I thought,
" Why Not ? "
So, there I was making room in my cart for this over sized piece of locally grown produce. I figured I look up a recipe on the Internet and find someway to eat them. When I got home, my daughter in law came over and commented on how interesting the fresh Brussels sprouts looked on the stalk, and then she said she had a great recipe for them.
Wendy's recipe turned out to be simple, appealing, and amazingly delicious!
It is a great side dish for any entree.Are Brussels Sprouts really healthy? You bet!
Low in calories, high in fiber, rich in vitamins and lots of protective antioxidants..
Wendy's Roasted Brussels Sprouts
15-20 fresh Brussels Sprouts
1 large baggie type plastic Ziploc bag
Salt and Pepper to taste
Any spice or herb you might like (optional)
1/2 fresh lemon or lime to squeeze over vegetables when serving( optional)
Place Brussels Sprouts in the large baggie type plastic bag. Add enough oil to coat the vegetables. Add salt and pepper ( and other optional herbs) to taste. Shake the bag until all Brussels Sprouts are coated well.
Remove from the bag and place them on a cookie sheet and bake at 425 degrees for about 25 minutes or until Brussels Sprouts begin to get crunchy looking. Remove from oven and serve.
Step by Step Pictures
|Another picture of the stalk of sprouts or you can buy them already in a pint size container in the produce isle|
|After Shaking the Brussels Sprouts in the bag with the oil and seasonings, place them on a baking sheet|
|Bake at 425 degrees for about 25 minutes until they begin to look crunchy|
|Transfer to a serving dish and eat ( sprinkle with fresh lemon juice if desired)|
That's it! Simple but Delicious
I will be sharing this every day on the daily blog parties on