I am so happy to share a guest post from my friend…. Jason Becker. He has provided a fabulous brussel sprout recipe that is healthy and clean.
Jason and his lovely wife Stasha live on Whidbey Island, WA, with their son Julian and the two family dogs, Max and Bruce. Jason is a Lieutenant in the US Navy. Stasha is the woman behind the camera and the writer of a blog…. Northwest Mommy. While Stasha is busy taking care of the family, blogging and capturing the most amazing photos of Julian, Bruce and Max, Jason serves our country and is the chef in the Becker household. He is the creator of delicious, healthy and nutritious meals.
I welcome Jason to the blog today. Please enjoy this amazing recipe……I myself, can not wait to give it a try!
Brussel sprouts… the mere mention of them tends to conjure up an image of a soft mushy green vegetable complemented by a harsh taste and equally unappealing smell. This just might be the case if you have been a recipient of overcooked Brussel sprouts. Besides the numerous healthy benefits of Brussel sprouts when prepared properly they exhibit a slightly sweet nutty flavor accompanied by a crisp or chewy texture. Brussel sprouts are seasonal and are harvested in the fall. Our Brussel sprouts were local grown on Whidbey Island Washington and made available at local farmers markets or our family favorite 3 Sisters Market.
I discovered this recipe from a REAL SIMPLE magazine a few years ago and it has become a family holiday favorite (November 2010, 250). Merker, Kate, and Sara Quessenberry. “Scene-Stealing Sides.” Real Simple, November 1, 2010.
|Roasted Brussel Sprouts and Grapes.....A Guest Post by Jason Becker|| |
- 1 ½ lbs. Brussel sprouts, trimmed and cut in half
- 1 lb. red seedless grapes
- 3 ½ Tbsp. of olive oil (regular olive oil will do, no need for extra virgin)
- 3 cloves of garlic sliced
- 1 Tbsp. of fresh thyme leaves
- ½ tsp. sea salt
- ¼ tsp. ground black pepper
- Heat the oven to 375 F.
- Add oil to large rimmed baking sheet and pre-heat for 5 minutes in the oven.
- Remove baking sheet and toss the Brussel sprouts and grapes with thyme, salt and pepper.
- Turn Brussel sprouts cut-side down and roast 20 to 25 minutes until lightly browned and tender.
- Serve immediately.