All you really need in order to make Brussels sprouts delicious is some olive oil, salt and pepper. Cut them in half, pop them in the oven and then eat them like candy. I’m so happy that these mini cabbages are making a come-back after the trauma of the water-logged versions of the past, creating an entire generation who thinks they dislike these cruciferous veggies. Roasting most veggies is a sure way to make them taste good but I wanted to mix it up this fall and create another very simple preparation that is savory and zesty: Garlic Chili Oven Roasted Brussels Sprouts.
Cruciferous veggies are very special. The sulfuric compounds within and special antioxidants like isothiocyanates and indole-3-carbinol are uniquely anti-cancer. Include broccoli, cabbage, kale, cauliflower and bok choy to up-regulate detoxification pathways in the liver…and also because they’re delicious. Garlic Chili Oven Roasted Brussels Sprouts is just one preparation of many to make these taste fabulous.
For this recipe, you can chop the Brussels sprouts ahead of time and toss all the ingredients together into a bowl to stick in the fridge. When the oven is on, even for another dish, just place them on a baking sheet and stick them in to cook. Brussels sprouts are hearty and hands-off. Once they’re done, they reheat well and actually make good leftovers, too. I hope you enjoy these Garlic Chili Oven Roasted Brussels Sprouts!
- 4 cups Brussels sprouts (halved)
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves (minced)
- 2 teaspoon chili pepper
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- Preheat oven to 375 degrees. In a medium mixing bowl, coat Brussels sprouts and garlic cloves with olive oil then add chili powder, pepper and salt. Pour onto a parchment-lined a baking sheet.
- Place in the oven and cook for 20-25 minutes until tender and slightly crispy brown. Toss once or twice throughout cooking. Remove from oven and serve hot.
Ginger Hultin,MS, RD, CSO
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