BrusselsJohn Fairchild, a nutritionist at Liberty’s senior fitness and wellness facility called the Becoming Center, offers up an easy-to-make recipe for Brussels sprouts that will please any finicky eater.

Yes, Brussels sprouts—The bane of kids everywhere…

Brussels2These versatile little balls of leaves can be roasted, sauteed, steamed, boiled, grilled and even pickled to bring out a delectable flavor some consider an acquired taste.

These tasty buds that look like mini-cabbages are harvested from September through March, making them a traditional winter stock veggie. Many believe that a good frost right before harvest will add a touch of sweetness.


Roasted Brussels Sprouts with Bacon
Nourishes: 5-6

• 1 1/2 pounds Brussels sprouts (on stalk), trimmed and halved
• Olive oil to coat
• 4 strips nitrate free cooked bacon, chopped. May trim some fat from bacon prior to cooking
• 1/4 cup reduced-fat sour cream
• 2 teaspoons prepared horseradish (not horseradish sauce)
• 1/4 teaspoons kosher salt
• 1/8 teaspoons freshly ground pepper

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any limp or yellow outer leaves. Rinse well and dry.
• Mix sprouts in a large bowl with olive oil, salt and pepper
• Spread on a sheet pan and roast for 35 to 40 minutes, until crisp and tender

Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat. Serve warm.

Nutritional Profile per serving: Calories: 110, Fat: 7g, Protein: 4g, Carbs: 10g


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