Roasted Brussels Sprouts (and the book Food Matters)

Despite all the sweet treats I share on the blog, hubby and I actually do eat fairly healthy a good portion of the time. Case in point, these roasted brussels sprouts, seasoned simply with olive oil, salt, and pepper.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

If you remember last year around this time, I shared a Kale and Brussels Sprouts Salad, which served as my initiation into liking brussels sprouts. Prior to that, hubby had only steamed them, which simply releases their atrocious sulfurous compounds and ruins the taste. Yuck!

But roasted? Totally a different story, folks! They get a bit charred on the outside yet transform into tenderness inside, and no stinky sulfurous release, either. Yay! The generous sprinkling of sea salt along with pepper and olive oil enhance the flavor, too. I LOVE ‘em this way. So simple yet so scrumptious.

Now for Food Matters: A Guide to Conscious Eating. I spent the past couple days reading this book by Mark Bittman. Yes, it’s been around since 2002, but I’m a busy gal, okay? The basic premise of the book is to eat like food matters. I love that idea. I need to remember that what I put into my body matters.

Bittman suggests eating lots of plant foods, as close to their natural state as possible, as well as veggies, beans, fruits, and whole grains. He calls this sane eating vs. the insanity of eating excessive animal products, refined carbs, and junk food (and he provides tons of research to support the negative effects of insane eating, both on the individual and on the environment).

Now, the book isn’t about a specific diet but simply about changing our habits to eating like food matters. He writes, “…deny nothing; enjoy everything, but eat plants first and most” (65). Two-thirds of the book then provides recipes and ideas for eating like food matters.

In the past few years, I actually have practiced what Bittman advises, so his book simply reinforces a style I have embraced already. I really enjoyed the basic premise, though, and will reiterate it once more to close: eat like food matters. Let that guide you as you move forth into 2014. And consider starting soon with these roasted brussels sprouts. Cheers to a healthy new year!

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Roasted Brussels Sprouts

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Yield: 2 servings


  • 8 ounces brussels sprouts
  • 1 tbsp. olive oil
  • 1/4 tsp. (or more) of sea salt (I used Maldon sea salt)
  • sprinkling of freshly ground black pepper
  • Parmesan cheese


  1. Preheat oven to 400 degrees F.
  2. Cut off the stem ends of the brussels sprouts. Pull off any yellow and spotted outer leaves. Cut brussels sprouts in half lengthwise and place on sheet pan. Toss with olive oil, then spread out on pan. Generously sprinkle with salt and lightly sprinkle with pepper.
  3. Bake for 10 minutes, then turn sprouts over; bake another 10-15 minutes until crisp on outside yet tender on inside.
  4. Sprinkle with more salt, if desired, and dust with parmesan cheese.

Note: I baked the sprouts an hour before serving, so I covered the pan with foil and placed back into the oven, heat as low as possible, to keep them warm.

SOURCE: slightly adapted from Food Network, Ina Garten (Barefoot Contessa)

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