Any time people ask for a Brussels sprouts recipe, inevitably someone will suggest roasting them. Let’s face it, Brussels sprouts, like lima beans and okra, might not have the best rep for being the most delicious vegetables in the world. They need some doctoring up, as do most vegetables if you ask me. One mistake people make is preparing vegetables, an already fat-free food, without any added fat. If there is any food group that could use and afford added fat, it’s vegetables.
Roasting vegetables is one method of cooking vegetables that utilizes some added fat, but also helps to enhance the flavor of the natural sugars in vegetables. While vegetables like Brussels sprouts don’t have a lot of carbohydrate, roasting can still enhance the small amounts they do contain. Compare a boiled sweet potato to a roasted sweet potato, the difference in the flavor is noticeable.
Try our Roasted Brussels Sprouts recipe. It’s simple and would hold up well to freezing if you make a large quantity. This recipe could easily be adapted to a variety of other vegetables. These vegetables respond well to roasting:
- sweet potatoes
- white potatoes
- green beans
What other vegetables have you roasted with good results?