My favorite restaurant has a very popular veggie dish, brussel sprouts. Many great restaurants have these fried little gems :). Brussels on the menu have become very popular.
Many people think they are healthy because they are veggies. The problem is they are deep fried. Not roasted like many think!
I have had clients argue with me that they are not deep fried. You can always ask the restaurant! If you cook a lot you probably know if they are fried or roasted. You can tell!
Don’t fret though my brussel loving friends! If you roast them the right way they are amazing! Don’t steam them like our Moms and Grandmas did, roast them with lots of good celtic sea salt and a good oil and you can enjoy them, without the dangers of frying.
Restaurants typically use unhealthy vegetable or canola oil for frying. Not healthy!
I like to use avocado or grapeseed oil, but a good olive oil is ok too. Using olive oil at high temps is controversial because of the smoke point.
For crispier Brussel Sprouts you need to roast them at a high temp like 425 degrees. You also need a good amount of oil and salt.
Here is my quick technique:
* Preheat oven to 425 degrees.
* Wash, trim ends and cut brussel sprouts in half.
* Coat in a good amount of coconut, avocado, grapeseed or olive oil.
* Toss with Celtic Sea Salt and good cracked pepper. Don’t skimp on the salt :).
* Place on a baking sheet and roast for 20-30 minutes depending on the crispness you want.
I like to keep the little pieces that fall off because they become really crispy like brussel chips! I also check them and gently shake them half way through. You can add them to a salad or just eat them as is. This is a much healthier way and much less greasy than the deep fried method!
I get all my seeds from them. Beans legumes, nuts and grains can all be sprouted but to simplify this post let’s talk about the seeds.