Friday, January 3, 2014

Recipe- Roasted Brussel Sprouts with smoked paprika and leeks

Recipe:  Roasted Brussel Sprouts with smoked paprika and leeks

-2 lb Brussel sprouts, trimmed and blemished outer leaves discarded, each cut in half through root.
-3 Tbsp olive oil, divided
-1 tsp sweet smoked paprika
-1/2 tsp ground cumin
-1/4 tsp ground cinnamon
-sea salt and fresh ground black pepper, to taste
-3 leeks, white and light green parts only, ends trimmed
-2 tbsp fresh lemon juice
-1/4 cup fresh grated Parmesan cheese


1.  Arrange oven racks in top and bottom thirds of oven.  Preheat oven to 425 degrees.

2.  In a large mixing bowl, combine sprouts, 2 tablespoons of oil, paprika, cumin, and cinnamon until coated.  Season with salt and pepper and transfer to a parchment lined baking tray, cut sides of sprouts facing down.

3.  Cut leeks in half lengthwise and rinse inside of leek thoroughly.  Lightly brush cut sides with remaining 1 tablespoon of oil.  Season with salt and pepper.  Arrange leeks on a second baking tray and place tray on bottom rack of oven.  Place sprouts on top rack of oven.  Roast for about 15 minutes, until sprouts are golden brown and tender and leeks are softened.  Remove both from oven, chop leeks into one inch wide pieces and toss in a large bowl with brussel sprouts.

4.  Season with lemon juice, additional salt and pepper and toss until coated.  Transfer to a serving platter and sprinkle with Parmesan.

Nutritional Benefits of Brussel Sprouts:
They contain nutrients that help fight chronic inflammation.  Glucosinolate and vitamin k help regulate the body's anti-inflammatory system.  They also contain omega-3 fatty acids,  which are building blocks for the body's most effective anti-inflammatory molecules.

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