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

 

Ingredients

 

  • 1 ½ lbs brussels sprouts
  • 4 cloves garlic, minced
  • 1 Tbsp chili powder
  • Flaky sea salt & pepper
  • Olive oil

 

Instructions

 

  1. Preheat oven to 450 degrees Fahrenheit. Place a large baking sheet in the oven while it preheats.
  2. Cut large brussels sprouts in quarters and small ones in half.
  3. In a bowl, add brussels, garlic, chili powder, salt, and pepper. Drizzle with olive oil and toss until all brussels are coated.
  4. 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.

 

Nutrition Information

 

  • 78 calories
  • 11 g carbohydrates
  • 4 g protein
  • 3 g fat