Roasted Brussel Sprouts and Goat Cheese
Scanning the produce section, I couldn’t resist the two pound bag of brussel sprouts. I’m really the only fan in my family, but the rest tolerate the cruciferous orbs with only minor gag-reflex faces. My son Graham really likes the word cruciferous so he makes sure to say it every time we have broccoli, cauliflower or brussel sprouts. But saying the word and eating them with gusto is another matter.
Cruciferous veggies are really important to our wellness. Compounds in them have been shown to reduce cancer risk and help the liver detox the body.
While they may not be my family’s favorite, I find that if they aren’t cooked into total mush, the flavor is sweeter. That pungent taste on the tongue is what causes my kids to drop them inconspicuously into their napkins or to hide them under a pile of rice. I know all their tricks.
The bag of brussel sprouts sat around for a few days. Two pounds is a lot. I love to make a salad out of the leaves, that have been gently steamed, but it takes forever to peel the leaves off two pounds. So, needing to use them and being short on time, I resorted to roasting. Any vegetable, roasted, in olive oil, with garlic, Vidalia onion and goat cheese is heaven to me. The kids, minus the goat cheese for one, did fine with these too.
Roasted Brussel Sprouts and Vidalia Onions
1 pound of brussel sprouts, trimmed and cut in half
½ big Vidalia onion chopped
1 clove minced garlic
2 Tbs. Olive oil
½ cup crumbled goat cheese (or feta or parmesan)
Heat oven to 425. Put brussel sprouts, onion, and garlic on a cookie tray. Drizzle the olive oil over them and sprinkle with sea salt to taste. Toss the veggies to coat with olive oil and salt. Roast for ten minutes and stir. Roast another 5-10 minutes until brussel sprouts just begin to brown. Sprinkle with goat cheese and serve. (I also added tofu to this recipe and served with some quinoa) Serves 4-6