The first time I tried brussel sprouts (which was about 4 years ago) I told myself I didn’t like them. I never tried them again until last month while I was walking through the produce section, I passed them I thought, I need to give those nasty sprouts the chance to redeem themselves. I bought a very small amount, anticipating that I would hate them all over again. They sat in the fridge for about a week while I mustered up the courage to try them. Finally, I pulled them out and threw them in a cast iron skillet with a little water and few spices. I plugged my nose and closed my eyes (not really) as I prepared for that awful taste that was playing in my mind. Well, you can probably guess by this post that I didn’t think they were so bad after all. In fact, brussel sprouts are actually really good and lately I haven’t been able to get enough of them. They have become a “regular” on the the grocery list. I have experimented cooking them several different ways and roasting them is one of my favorites. Hope you enjoy this salad that I threw together for lunch!
- ½ lb Brussel Sprouts
- 1 T grapeseed oil
- 1 t dried thyme
- ½ t salt
- 1-2 T balsamic vinegar
- Sundried tomatoes
- Hemp seeds
- Preheat oven to 400°
- Wash brussel sprouts and cut ends off. Toss them in a large ziplock bag with grapeseed oil, dried thyme, and salt.
- Place on a rimmed baking sheet and roast for about 30-35 minutes until tender.
- Remove from oven and drizzle balsamic vinegar over sprouts.
- Make a bed of spinach on a plate and top with brussel sprouts and sundried tomatoes.
- sprinkle with hemp seeds.