JULIE WELLS: Roasted Brussels sprouts an easy, healthy side dish

As much as I used to despise cabbage, my distaste for Brussels sprouts used to be even greater.

But I figured if my love for cabbage had changed, the same was probably going to be true for Brussels sprouts; after all, both vegetables are in the same cruciferous family.

Brussels sprouts, which by the way as a child I used to call mini-cabbages, have some great health benefits. They contain vitamin C, vitamin K, and folic acid and are a great source of dietary fiber.

Although my favorite way to consume this vegetable is steamed with a little butter, salt and pepper, today we are going to kick it up a notch and serve them roasted.

This recipe is rather simple — you toss some Brussels sprouts in a gallon-size Ziploc bag with some olive oil; add salt, pepper and Parmesan cheese; cook for another 10 minutes and serve. That’s it.

I’ve listed in the ingredients to add some chopped walnuts, but you can also add some crumbled up bacon, pistachios or pine nuts. Don’t be afraid to mix up a little. Also, if you like balsamic vinegar, add a couple of tablespoons to the Brussels sprouts and it will give you a little bit richer of a flavor.

Lastly, either kids love Brussels sprouts or they don’t. If you are attempting to try this delicious vegetable on the kiddos, slide the sprouts on a barbecue skewer stick and roast them. Sometimes it is in how you present the food to the kids, and maybe some adults too, that will get them to try something different.

The most important thing to remember about Brussels sprouts is to not overcook them. The smell that will fill your kitchen from overcooking them will make sure no one eats them again in your home.

Julie Wells writes the weekly food column The Recipe Box for the Rockdale Citizen.

ROASTED BRUSSELS SPROUTS

What you need …

Two 12-ounce bags of frozen Brussels sprouts

2 tablespoon of olive oil

Salt and pepper, to taste

1/3 cup of Parmesan cheese