Happy Thanksgiving Everyone!!!! I hope you all have had a great time hanging out with your family and friends AND you have had some GREAT food! This year I decided to make this really simple and yummy vegetable dish and when I posted a picture on Facebook a few of my friends asked for the recipe. So I decided to post it here!
If you don't know or have never seen it before, this is what Brussel Sprouts look like on the stalk! Brussel Sprouts are a cultivated bunch of wild cabbage that are selected for their leafy and small green buds which look like mini cabbages! Brussel Sprouts, as with broccoli, contain sulforaphane, a chemical believed to have potent anticancer properties. They are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells! They are also a great source of Vitamin C!
Roasting these little cabbage like veggies are a prefect way to enjoy the health benefits and flavor at the same time!
Here is what you need:
- 1 1/2 Pounds of Brussel Sprouts, trimmed of the stalk and cut in half
- 4 medium carrots, peeled and cut into 2 inch pieces
- 2-3 garlic cloves, peeled
- 1 small red onion, chopped
- 3 Tablespoons of Olive Oil
- 1-2 Tablespoons of chopped fresh Rosemary
- 1 Tablespoon fresh Chives
- 2 teaspoons salt
- 1 teaspoon pepper
Preheat your oven to 375 degrees.
In a large bowl, combine brussel sprouts, carrots, garlic, & onion.
Drizzle with Olive Oil, stirring to coat.
Add rosemary, chives, salt, and pepper.
Put mixture on a foil covered cookie sheet!
Bake until lightly browned, about 30-45 minutes. Stir occasionally.
Serve warm from the oven! YUMMY!!!
I wanted to add what I am especially thankful for this year!
Our FIRST Thanksgiving with our sweet little Garren & HEALTH!!!
What are you especially thankful for?