much to the chagrin of my family, i am making everyone try brussels sprouts at least once. they are an excellent source of vitamin C and fiber, with modest amounts of vitamin A, calcium and iron as well. knowing my dad loves heat, garlic, and indian food, i made a sauce to slather all over them using those elements, and threw in chickpeas (another food i’m making them try) to boot. verdict: “wow… that’s actually really good!” hopefully you think so, too.
recipe #11: turmeric-roasted brussels sprouts.
soundtrack: delta spirit live on mountain stage
1 cup halved brussels sprouts
1/2 cup canned chickpeas
2 tbs each turmeric, dijon mustard, and olive oil
1 tsp each wine vinegar, garlic salt
1/4 cup grated parmesan cheese
1 lemon slice
the plan: preheat oven to 450 degrees. mix turmeric, mustard, olive oil, salt and vinegar into a small dish. NOTE: the turmeric will leave hard-to-get-rid-of highlight marker-colored stains on almost everything it touches.
dump sprouts and ‘peas on a cooking spray-covered piece of aluminum foil, then coat with turmeric mixture. top with cheese, salt and pepper, then bake for 25 minutes.
once done, top with juice from the lemon slice, and extra cheese if you please. take comfort in the fact that all the things in this dish are exceptionally good for you–even turmeric touts some toxin-fighting glory. enjoy!