A while ago, I shared my Susan’s Grilled, In-Season, Summer Veggiesrecipe. This Brussel sprouts recipe is similar. The lesson here is you can roast just about any vegetable you choose using a bit of extra virgin olive oil and sea salt. It’s that simple.
For the month of September, I’m selecting Brussel sprouts which are right in season. While not big fans of boiled Brussel sprouts, Janet and I love them roasted! Brussel sprouts are best to buy firm and bright green. When at your local farmer’s market, go for the sprouts that are still on their stalk. It’s hard to get much fresher, more nutrient-dense and delicious tasting Brussel sprouts then those. Brussel sprouts are also an outstanding addition to your diet for great gut health!