Jamie says: I don’t know too many people who love Brussels sprouts. It’s probably because they first tried ’em boiled and plain- with nothing on ’em. Honestly, I never used to be a Brussels sprouts fan myself, but when I roasted them in the oven, I was converted. When they’re done up right, they’re delicious. Yes, delicious.
I like how the leaves are tender and crispy and flake off with the gentle prying of a fork.
Roasted Curry-Cumin Brussels Sprouts
- 1 lb Brussels sprouts
- 3 Tbsp extra virgin olive oil
- 1 tsp curry
- 1/2 tsp cumin
- 1/8 tsp sea salt
- Preheat oven to 375°F. Wash Brussels sprouts. Cut off stems and cut each in half.
- Toss Brussels sprouts in a baking dish or on a baking sheet with extra virgin olive oil, curry, cumin, and sea salt. Roast for about 40 minutes or until tender. Enjoy!
- Nutrition note: Broccoli and cauliflower aren’t the only cruciferous vegetables. Brussels sprouts are part of the family, too. This means they also have those cancer-fighting properties that help lower your risk of getting cancer.