Roasted Brussels Sprouts

Sorry for the lack of posts this week! I just arrived home from a wonderful wedding weekend in Kansas. I had the best time celebrating Jocelyn & Ryan and eating my way through Kansas and Missouri with new friends!

Jocelyn-&-RyanCongratulations to the blushing bride and groom! (Photo credit: Farfum)

Jocelyn-&-Ryan-WeddingWith Jocelyn and her gorgeous bridesmaids! Ashley, Nicole, Jocelyn, & me!

Jocelyn-&-Ryan-Wedding1Highlight of the night before the wedding: getting photo-bombed by the camo convention at the bar! I want need a ghillie suit!

If you follow me on Instagram, you may have noticed one of my fav lunch spots: Zinc Cafe. My best friend Taryn and I ALWAYS get the roasted brussels sprouts when we’re there. We are completely hooked! The last time I was at Zinc I asked the chef what the Brussels sprouts were prepared with and he said “just a little olive oil, salt, and pepper!” I actually couldn’t believe it because they’re so flavorful, so I had to take to my own kitchen to recreate my fav lunch for you guys. The roasted Brussels Sprouts at Zinc are always chilled and tossed with cannellini beans, which is totally to die for. I decided to serve my roasted Brussels and beans over some fluffy quinoa to make this a perfectly portioned lunch or dinner for anyone following the Rabbit Food Pyramid guidelines for weight loss or maintenance!
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Roasted Brussels Sprouts
Serves 1

2 cups Brussels sprouts, halved
1 Tbsp extra virgin olive oil
1/4 tsp ground sea salt
1/8 tsp ground black pepper

Preheat oven to 400 degrees. Cut brussels sprouts in half and coat with olive oil, salt, and pepper. Place the Brussels sprouts cut side down on a rimmed baking sheet and transfer to the oven. Bake for 25-30 minutes stirring occasionally (2-3 times) until browned and crispy. Remove from oven and serve immediately

Make it a Rabbit Food approved meal:
Serve Roasted Brussels Sprouts over
1/2 cup cooked cannellini beans
1/2 cup cooked quinoa

The Rabbit Food Pyramid Breakdown
Produce: Brussels sprouts
Whole Grain: quinoa
Protein: cannellini beans
Plant Based Fat: olive oil

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6 Comments on Roasted Brussels Sprouts

  1. Jojo @ RunFastEatLots
    October 16, 2013 at 7:04 pm (1 year ago)

    Roasting brussel sprouts is the best way to eat them! They get so sweet and flavorful all on their own

    Reply
  2. D @ Kosher Paleoholic
    October 16, 2013 at 8:24 pm (1 year ago)

    This looks like so much fun! (Esp. the camo convention photo bombers!)

    I do like brussel sprouts, and although I can’t have cannelloni beans (darn it, Paleo lifestyle), I will definitely be making this over a bed of quinoa.

    Thank you for the inspiration!

    D.

    Reply
  3. Catherine :)
    October 18, 2013 at 6:01 am (1 year ago)

    These look phenomenal!! Can’t wait to try them. I just happened on your blog and I’m SO happy – I have been trying to lose some pesky weight I gained, and the calorie counting definitely becomes obsessive. It’s no way to live! I love how you focus on portion control and whole foods – it’s how I’ve wanted to maintain a healthy diet – I just didn’t know how to put it all together. With your pyramid, I have an easy to follow plan! Thank you for sharing your story and for helping people like me learn basic portion control and nutrition! :) All the best.

    Reply
  4. Eryn P.
    October 29, 2013 at 5:15 am (1 year ago)

    I tried brussel sprouts for the first time this past weekend after reading this post and I’m hooked! Thanks for making them look so delicious to make me want to give them a try : )

    Reply
  5. Ashley S.
    November 5, 2013 at 6:14 pm (1 year ago)

    I made this tonight and it was delicious. It was difficult to save some for my husband, who isn’t home yet. I didn’t have quinoa on hand (though I usually do) and I only had white beans so I used those and had it warm. Heavenly. Thanks for sharing.

    Reply

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