Screw peace... give brussel sprouts a chance!

The first time I saw brussel sprouts in their natural form (I'm talking on the stalk, people) I was amazed. It was at Detroit's Eastern Market, and these little beauties looked nothing like the soggy, smelly mini cabbages that I remembered from my youth. I had to buy them, and I have been hooked ever since!

I will only eat roasted brussels. No exceptions! It's quick and easy to do, and I swear, it is the best way to enjoy these tasty morsels.

There are many ways to roast brussel sprouts, but I prefer to clean and quarter them, drizzle them with olive oil, add some freshly chopped garlic and a shake of salt, toss, and bake at 375-400 degrees until they just start to brown, just remain crisp (maybe 10-15 minutes, depends on your tastes.

Pictured above is my favorite brussel dish. I tossed the above roasted brussels with some multigrain angel hair pasta and a sprinkle of shredded parmigiano reggiano... heck yeah! I just finished up that bowl you are drooling over, and after giving myself some time to digest... it's off to hit the treadmill for a nice, easy 10 mile run.

Just in case you are still not convinced about these little bad boys... read up!

Runners World: Eat this Now!
Worlds Healthiest Foods