Recently I was in Sprouts, a local market that features organic foods. They always have a great selection of local, seasonal produce items. I spotted a large, clear bag of Brussels sprouts and was inspired to develop a recipe for you. Brussels sprouts contain a powerhouse of nutrients and cancer-risk-reducing phytochemicals. They taste really good when you roast them with seasonings. Plus they are in season now.
Perhaps you want to make them for your holiday table? Or use them for a cooking demo? Or inspire a client that wants to cook and eat more vegetables? It is easy and here we will show you how!
First you have to buy some fresh Brussels sprouts. Look them in your grocery store, farmer's market, or local market. The Brussels sprouts should be firm and green and free from brown spots.
Rinse them in a colander, trim the stem end, and cut them in half. Place the Brussels sprouts in a shallow roasting pan. Lightly spray them with vegetable cooking oil spray. Olive oil or avocado oil are great choices.
Roast the Brussels sprouts for 10 minutes at 400 degrees F. It is best to place your pan towards the bottom of the oven. Toss them gently about half way through the roasting process.
Remove the pan from the oven. Slice a red pepper and add it to the pan. Add 2 tablespoons of low-sodium teriyaki style sauce to the pan. A little bit of this sauce goes a long way and it helps enhance the flavor of the Brussels sprouts. Toss the ingredients together well.
Put the pan back in the oven and roast at 400 degrees F for another 5 to 8 minutes.
Remove from oven, toss well, and serve hot.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.