Brussels sprouts are the most underrated vegetable for athletes.
For someone that takes vegetables very seriously, this is a BIG statement.
Like most, I stayed far away from the mini cabbage heads for most of my life. I found them bitter and mushy and intimidating to cook. It wasn’t until I went on my roast-everything-at-500° phase that I figured out how to love brussels. I’ve since refined my “recipe” to achieve the perfect crisp with ultimate flavor. Some of my favorite flavor combinations are:
Brussels sprouts + apples + goat cheese
Brussels sprouts + cauliflower + garlic + olive oil + rosemary
Brussels sprouts + dried cranberries + walnuts
Brussels sprouts + garlic + lemon
Brussels sprouts + lemon + mustard + parsley
Brussels sprouts + orange + sesame oil
They live in the best of both veggie worlds functioning as both a carb and a green– ideal for athletes in training. When I am at max miles, you’ll find a different combination of these guys in my oven every night.
Chili Garlic Brussels Sprouts
Yield: 4 servings
- 1 ½ lbs brussels sprouts
- 4 cloves garlic, minced
- 1 Tbsp chili powder
- Flaky sea salt & pepper
- Olive oil
- Preheat oven to 450 degrees Fahrenheit. Place a large baking sheet in the oven while it preheats.
- Cut large brussels sprouts in quarters and small ones in half.
- In a bowl, add brussels, garlic, chili powder, salt, and pepper. Drizzle with olive oil and toss until all brussels are coated.
- When the oven is ready, pull out the baking sheet and add the prepared brussels. Baked for 25 minutes until the outer leaves are crispy. Shuffle halfway through.
- 78 calories
- 11 g carbohydrates
- 4 g protein
- 3 g fat