I always serve at least two veggies to choose from at dinner, and when pressed for time, a veggie plus a fruit, just to make sure there is plenty of produce - to be sure we hit the 50% mark for the meal! Here is a second favorite veggie from this past month, which of course involves Brussel sprouts. These are seriously tasty and are NOT dripping with oil as most restaurant versions seem to be the case lately. The use of the air fryer is a bonus if you have one, adding that crispiness without the extra oil.
1 ½ pounds Brussel sprouts, trimmed and halved
2 Tablespoons olive oil
¼ teaspoon salt
½ teaspoon freshly ground pepper
2 tablespoons Parmesan cheese
Nonstick cooking spray or olive oil spray
Optional toppings: balsamic glaze, hot honey, hot sauce
Preheat oven to 400 degrees F. Cover the roasting pan with nonstick foil and nonstick cooking spray.
Place prepared Brussel sprouts in a large mixing bowl. Add oil, salt, and pepper and mix well. Spread out evenly onto the prepared pan.
Roast in the oven for about 20 minutes, or until easily pierced with a fork. Remove from oven and let cool slightly. Flatten the sprouts with the bottom of a sturdy glass, pushing straight down on each one.
Preheat the air fryer to 400 degrees F. In batches as needed, place sprouts on the air fryer tray. Spray lightly with nonstick cooking spray or olive oil spray and sprinkle with Parmesan cheese. Air fry for 4-5 minutes, or until sprouts are crispy and cheese is melted. Repeat with additional batches. Serve warm. Sprinkling with a sauce of choice. Makes about 6 servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.