Are horrible childhood memories of palatal agony conjured up just from seeing the words “Brussels sprouts”? Well, time to turn over a new leaf with this nutrient-packed, high-fiber, immune-boosting, cancer-protecting cruciferous vegetable that super-accelerates women’s weight loss.
In fact, after trying this recipe, you may even (read: you absolutely WILL) find yourself seeking out these little bouncing balls of green goodness, and adding them as a favorite side dish to healthy meals.
1 lb Brussels sprouts, trimmed and halved
1 tablespoon extra-virgin olive oil
½ teaspoon of dried rosemary
1 head of garlic, separated into unpeeled cloves
Sea salt, to taste
Freshly ground pepper, to taste
Preheat your oven to 450 degrees, set a saucepan of salted water to boil, and lay out a clean towl on your kitchen counter.
Blanch the Brussels sprouts in the boiling water for 2 minutes, and then immediately drain. Lay the sprouts out on one half of the towel and fold the other half of the towel over top of them, patting them dry.
Transfer the Brussels sprouts to a baking pan, toss them in the olive oil, and then place them all cut-side down in the pan. Add in the unpeeled garlic cloves and sprinkle over with rosemary.
Roast for 20 minutes, or until lightly browned.