I find something very comforting about roasted vegetables.  I love how a hearty, meaty vegetable turns soft and luxurious when it has been roasted to perfection in the oven.  It really represents the winter months when you turn on your oven and find yourself roasting or baking most of your meals.

Brussels sprouts are a truly under-estimated vegetable.  Not only are the super nutritious, but they taste great.  I will admit I was a bit hesitant to cook these, as my memories of Brussels sprouts are not fond ones, but I think that may be because I had only had them over-cooked in the past.  According to Wikipedia – the reason most people dislike Brussels sprouts is because of the sulphurous odour that is released when they are over-cooked. Huh?  Well, I guess you learn something new everyday 🙂

There is a funny story around the first time I cooked Brussels sprouts.  I, like most people, by pass them weekly when I am doing the grocery shopping.  However, one day, on a whim, I decided to grab some of the fresh sprouts that were in the produce department.  I wasn’t sure what I would do with them, but I thought that they deserved a chance in our kitchen 🙂  Later that same week, I was talking to my sister, Cherie on the phone.  What did she have for her lunch that day?  You guessed it, roasted Brussels sprouts.  This was no coincidence, even though she lives over 500 kilometres away, it was fate that she was going to instruct me on how to cook these little bites of goodness!

She told me to toss them in olive oil, throw in some spices and roast them in a 350°F oven for 45 minutes, turning every 15 minutes to get them a bit charred.  It sounded too easy.  That night, I cooked Brussels sprouts for dinner.  To my absolute delight, they were delicious!  I had discovered a new favourite vegetable!

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Ingredients:

• 3 cups Brussels Sprouts – ends trimmed and outside leaves removed
• 2 cups Baby Carrots
• 3 tbsp olive oil
• 2 tsp chili powder
• 2 tsp garlic powder
• Salt & Pepper to taste

Directions:

1. Pre-heat oven to 350°F.
2. Toss vegetables with olive oil, spices, salt and pepper.
3. Place in oven for 45 minutes, turning every 15 minutes.
4. Enjoy!