This antioxidant-rich recipe will be your new go-to snack or side dish when hunger strikes. Brussels sprouts are roasted until crispy and golden brown with an earthy, cheesy topping that will keep you coming back for more.
Brussels sprouts are a versatile cruciferous vegetable that can be enjoyed both raw or cooked. You’ll find them shredded and added to salads instead of lettuce or roasted until crispy where their flavor can really shine. When roasted, brussels sprouts take on a deeper flavor with caramelized edges and a crunchy texture. The best thing about this vegetable is that you can find it year round in grocery stores for regular enjoyment.
Brussels sprouts are rich in vitamin-C, vitamin-K and fiber, keeping you satiated and supporting the immune system while helping to fight free radical damage.
The flavor of this veggie lends itself to both sweet and savory ingredients, often tossed in a mixture of oil, balsamic vinegar and sweetener like honey or maple syrup. In this savory recipe, we used parmesan cheese, garlic and fermented Electric Turmeric to season, giving the sprouts a flavor that rivals less healthy snacks like chips or popcorn. If you are looking for a vegan alternative to cheese, use nutritional yeast or a grated vegan cheese.
Smashing the brussels sprouts gently but firmly creates more surface area for the sprouts to crisp as they roast for maximum flavor. Boiling them first will make the brussels sprouts tender and able to be smashed when pressed, so don’t skip this step.
Electric Turmeric has a bold earthy flavor with notes of ginger and cinnamon. This blend is made with Spring Okinawan Turmeric, the rarest and most valuable turmeric with the greatest concentration of curcumin. Curcumin is what gives turmeric its powerful antioxidants that help support the immune system and also help with post-workout soreness.
- 1 lb. Brussels sprouts
- 2 tbsp olive oil
- 1 sachet Pique Electric Turmeric
- 2 tbsp grated Parmesan cheese
- 1 tsp minced garlic
- 1/4 tsp sea salt
- Preheat oven to 425ºF and line a large baking sheet with parchment paper. Bring a pot of water to a boil. Trim ends off of brussels sprouts and slice in half. Add to boiling water and boil for 7 minutes or until tender. Strain and blot brussels sprouts dry with a clean towel. Transfer to baking sheet and smash gently with the back of a large spoon.
- Stir together olive oil, Electric Turmeric, parmesan cheese, garlic and sea salt in a small mixing bowl. Brush mixture on brussels sprouts and bake for 20-25 minutes. Serve hot.
Recommended for this recipe:
Pique Electric Turmeric
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