Brussels sprouts roasted in olive oil

Choux de Bruxelles rôti à l

Choux de Bruxelles rôti à l'huile d'olive

Roasted Brussels sprouts in olive oil

At the moment I buy from time to time Brussels sprouts. The kids aren’t thrilled to be honest but we’re not going to eat just fries and pasta either. No but, who’s in charge in this house ? :p

It is true that the Brussels sprouts and I have not always been friends. I think that until a few years ago, I had only eaten them in cans (or almost). That’s how good they are.

And then I read a lot about the health benefits of Brussels sprouts. It is low in calories, contains proteins, vitamin C and, above all, like all cruciferous vegetables, it contains sulfur compounds, which are said to have a protective effect on health in general and cancer in particular.

In short, it is worth trying to eat it. And finally, to try it is to adopt it!

For 4 persons :

Cut off the stems of the Brussels sprouts. Remove the first damaged leaf if necessary. Bring a large pot of salted water to a boil. When the water is boiling, put the cabbages in and leave them for 5 minutes. Blanching them will make them more digestible. Drain and set aside.

Choux de Bruxelles blanchis

Blanched Brussels sprouts

Then 2 possibilities: Either in the pressure cooker for 5 minutes in the cooking basket, or 20 minutes in boiling salted water (you change the water of course and do not cook in the water that was used to blanch the cabbages).

Peel the garlic, degerm it and dice it.

Fry 2 tablespoons of olive oil in a wok. Add the garlic and the Brussels sprouts and fry for 4 to 5 minutes on a fairly high heat (be careful not to let the garlic burn or it will be bitter).

Salt and serve immediately.

Serve

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