For some crazy reason, many people don’t like Brussels sprouts. I think they’re just misunderstanding the magnificence of this wonderfully healthy veg. That, or someone did those little pod look-alikes injustice in how they cooked them up.
What you need:
Here’s a great low-carb veggie delight that is easy and will please anyone. I dare even one person to say they don’t like this.
(In case you hadn’t guessed, B in this A to Z Challenge is Brussels sprouts.)
What you need:
Fresh Brussel sprouts, fresh mushrooms, olive oil, garlic (I use the diced jarred garlic), salt, cayenne pepper (if you like). Of course you can use whatever mushrooms you like, but I’m partial to the brown crimini Italian mushrooms, and not just ‘cus I speak Italian.
1. Cut off the ends of the Brussels sprouts and slice the sprouts in half.
2. Cut the mushrooms in halves or quarters, depending on how large the mushrooms are originally. Let them be similar in size to the halved sprouts.
3. Place the veggies in a large mixing bowl, add olive oil just to coat the veggies and toss (or mix with your hands, for those non-cooks)
4. Add spices and toss
5. Place veggie mix in baking pan evenly laid out in one layer and bake (or roast) at 350-400F for approximately 20-30 minutes, until the loose leaves of the sprouts are a deep brown color. You may need to stir them up a bit after about 10-15 minutes.
And that’s it. Dig in and enjoy!
# of carbs per 1/2 cup serving: approx. 6 grams