Hello! Welcome to Beyond Soy!
As part of being a resource for soy-free eating, we are going to post some of the recipes we use and the foods we eat that are soy-free. We’ll start with an deliciously easy one: Brussels Sprouts.
I love Brussels Sprouts. There, I said it. I like the "vegetable for adults" that always seems to get a bad rap ("Brussels sprouts... Ewww!"). I guess that means that I really am an adult. (It's worth noting here that Ashley isn't that fond of Brussels Sprouts; thankfully, she tolerates them for me.) The best part about them? Brussels Sprouts are soy-free!
My favorite way to cook Brussels Sprouts is in the oven. These are easy to whip up and throw in the oven while cooking the rest of dinner, and come out tasting great!
What you’ll need:
- Brussels Sprouts
- Olive Oil
- Salt & Pepper
What to do:
- Preheat oven to 350 F
- Cut the Brussels Sprouts in half (longways) and spread on a jelly roll pan or cookie sheet
- Coat the sprouts with a bit of olive oil; then toss or spread them around to get an even coating
- Generously salt the sprouts and sprinkle pepper over them
- Cook the sprouts in the oven for 15-20 minutes
They come out just barely crunchy on the outside and soft, almost melting-in-your-mouth on the inside.