Oven-Toasted Game Day Sprouts

All growing up I never knew there was such a thing as “brussels sprouts.” Looking back now, I see how my mother tricked me into eating them…

While other children would come home from school and munch on milk and cookies, my mom would set out a tray of carrots and “baby cabbage,” as she called it. My sister and I would then pretend to be bunny rabbits, hopping around the kitchen table, occasionally snatching a carrot stick or a head of baby cabbage from the “Farmer’s Patch.” It was our little game we played.

Well, come to find out there is no such thing as baby cabbage, it was only brussels sprouts. However, disguising them as something else helped me to eat them… and that, my friends, is exactly what this recipe is – healthy food in disguise!

Instead of munching on those fatty, potato chips during the game tonight, try out this healthy alternative snack.

Ready… Set… let’s trick our taste buds!

Ingredients:     

• 1 lb brussels sprouts
• 2 tbsp olive oil
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp red pepper flak
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp sea salt
• 2 tbsp lemon zest & grapeseed oil

Begin by rinsing the sprouts.

Next, cut them into quarters and place in a bowl.

Coat the sprouts in olive oil, then add your seasonings and stir.

Place in the oven at 375^o F  for 20 minutes, flipping them once halfway through toasting.

Sprinkle with lemon zest and grapeseed oil and pair with some creamy, Lemon-Lime Avocado Dip (recipe below) and enjoy!

Lemon-Lime Avocado Dip

Ingredients:

• 1 avocado
• 1 lime, juiced
• 1 tbsp vegenaise
• 2 tbsp salsa

Cut the avocado and mash with a fork until smooth and creamy. Stir in lime juice, vegenaise and salsa.