Tinsy and tiny cabbage like green buds, taking its name from Brussel, in Belgium is one of the greens that I hadn’t tried before..ever. So, this time while I was on my grocery trip, I decided to pick some of this cute miniature cabbages, go home and scan the web and try making a recipe with Brussel Sprouts that would be easy on both ingredients and time.

I did read somewhere as these cute Brussel sprouts being, unfortunately, a misunderstood vegetable probably because most people don’t know how to cook them properly.

Well, I personally like the flavor of roasted garlic and of-course baking it with some non-dairy cheese sounded nothing less than tempting and worth giving a try for the first time with some Brussel sprouts 🙂

Ingredients:

Vegan. Gluten Free. Paleo and Serves about 4

• 2 pounds of Brussel sprouts, washed and cut in half
•  1/4 cup of olive oil
• Salt and Pepper to season
• I used a little less than 1/4 cup of the vegan cheddar cheese from Follow Your Heart as I had it in my pantry. You may choose any dairy free brand that you prefer.
• 1/2 tbsp of garlic powder
• 1 1/2 tbsp of bread crumbs for a crisp flavor.

Instructions:

• Preheat your oven to 400 degrees Fahrenheit.
• In a large mixing bowl, add the Brussel sprouts, the seasoning and mix it well along with the olive oil, making sure that they are all well coated.
• Now add the parmesan cheese and the bread crumbs and gently fold them in.
• Pour the seasoned brussel sprout on a parchment/foiled baking tray and pop it into the oven, letting it bake for 35 minutes.

• Turn the Brussel sprouts with a spatula halfway during the baking process.

And that’s it! You are done and this is so ready to be served warm as a side or even if you feel like snacking something healthy during the craving cheat hours.

♥Brussel Sprout Facts♥

These tiny cabbages are said to have excellent levels of Vitamin C and K and also some B vitamins like folic acid and B6, fights inflammation, lowers cholesterol, detoxifies and also supports the immune system. Excitingly, the phytochemical present in Brussel Sprouts, is noted to have anti cancer properties which may reduce with boiling but may remain less affected when steamed or stir-fried.

 

Vegan Thought for the Day : Be Kind to every Kind