Today I’m going to inspire you to pick Brussels Sprouts. These miniature members of the cabbage family have gotten a bad rap in the past. No wonder, they were boiled! The added calories and fat of butter didn’t make them taste much better. But, you can if you roast them with golden raisins and hazelnuts, below. Give Brussels Sprouts’ earthy taste and hearty texture another chance either as a snack or side dish with fall meals.
Nutritionally, why Brussels Sprouts? Cruciferous vegetables like Brussels sprouts are packed with phytonutrients that boost health and according to research, can prevent some forms of cancer. You’ll get a good helping of vitamin C, dietary fiber, vitamin A, and potassium in these slightly bitter veggies.
Today I’m making Roasted Brussels Sprouts with Hazelnuts and Golden Raisins. Toss halved Brussels sprouts with olive oil and roast until tender. Toss in golden raisins and chopped hazelnuts near the end of cooking.