Brussels sprouts are one of my favorite vegetables, although I didn’t realize it until about 2 years ago. For the most part, my love of them was roasted with a little oil, kosher salt/pepp, and that was it, until I tried this recipe: http://www.wholeliving.com/150865/roasted-brussels-sprouts-and-grapes-walnuts

Not only is this recipe so flavorful, its gorgeous, and it set me out on a journey of cooking sprouts in new ways:

I *think* Fall has settled in, here in San Diego, and this is the perfect time of year for roasting vegetables. When I first made it, I didn’t measure anything. The addition of thyme (I didn’t have fresh, so I used dried) is probably my favorite flavor 🙂

Here are some fun facts on Sprouts:

• First widely cultivated in sixteenth-century Belgium, which is where their name comes from
• Key dietary recommendation of the American Cancer Society
• Contain a chemical called sinigrin, which suppresses the development of precancerous cells
• High in isothiocyanates and sulforaphane, which inhibits cell proliferation, neutralizes carcinogens, and detoxifies environmental toxins
• Supply good amounts of folate, potassium, and bone-building vitamin K, as well as small amounts of beta carotene

Source: The 150 Healthiest Foods on Earth, The Surprising, Unbiased Truth about What You Should Eat and Why, Jonny Bowden, Ph.D., C.N.S., 2007