I find great joy in seasonal eating because, with intention, it gets me into flow with the environment that surrounds me.
It makes me feel connected to place and how the light, the temperature and the behaviour of the life that surrounds me changes at certain times of year.
I don’t live in Brussels, I live in Copenhagen. But as we are also a somewhat temperate Northern Climate, there are generally an abundance of Danish Brussels Sprouts to be had
Now, I have to admit, as a child, I was not a fan of Brussels Sprouts. I think that had to do with how they were prepared in our house (usually boiled). But all of that has changed for me. For two reasons! The first one being the ease of being I get when I feel plugged in to nature. The second one being, discovering Ina Garten’s recipe for ROASTED Brussels Sprouts. I cannot get enough of these. Sometimes I eat them as a snack, like highly nutritious crisps, depending on how much I have roasted them.
I have adapted Ina Garten’s recipe a bit, as I also like a bit of chili punch with my sprouts. Give yourself a dose of Vitamin C and nature related practice as you give this super simple recipe a whirl.
- 680g Brussels sprouts
- 3 tbsps good olive oil
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- Chili pepper
Preheat oven to 220°C.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly.
Sprinkle with more salt (I like these salty like French fries) and serve hot.