Spring is one of those yo-yo seasons when you can find yourself hankering for warming comfort foods. I love roast vegetables for a lot of reasons: they’re tasty, they’re easy, they’re healthy, and possibly best of all — they “scale up” easily so you can cook up a big batch at one time.

Here’s my go-to for Brussel sprouts:
Preheat oven to 400 degrees F.
Cut off the stem ends of the Brussel sprouts and pull off any yellow outer leaves. Halve or quarter large sprouts.
Spread them out in a large flat baking dish.
Toss with enough extra virgin olive oil to coat the sprouts, along with a reasonably generous sprinkling of salt.
Roast for 30 to 40 minutes, until crisp on the outside and tender on the inside.

I love to pair these with roast carrots:
Peel carrots; if they’re really thick, cut them in half lengthwise; if not, leave whole.
Slice the carrots diagonally in 1 1/2 inch thick slices.
Spread them out in a large flat baking dish and toss with extra virgin olive oil, salt, and some dried dill if you like it.
Roast in the oven for 20 minutes until tender.

Unlike foods that are high in sugar, these are comfort foods that support your gut health and immune function — plus they’re tasty!

Tip for carnivores:
There are some really good brands of healthy chicken sausage available. I like to start cooking sausage links at the same time as the Brussel sprouts, but in a separate dish. I’ll pull the sausage out after 20 minutes, and put the carrots in the same dish. Then I’ll roast the carrots and the Brussel sprouts for the remaining 20 minutes. That way, at the end of 40 minutes, I have three dishes ready to use in whatever combination I like.

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