From the Kitchen of Dr. Amy Rothenbergroasted brussels sprouts

Here’s a recipe that takes under two minutes to prepare (before popping in the oven) but everyone loves to eat!

Take your raw brussels sprouts, rinse. Drizzle with olive oil. Don’t be stingy! Put in the oven at 350˚F. Get in there & stir around a few times, try not to burn them. After about 20-30 minutes, voila! Roasted Brussels Sprouts, and even those who claim to hate the wee cabbages will fall in love.

I often serve with dinner as a side dish & resurrect from the fridge a day or two later to slice in half and have on a salad. I love to aim for 10 veggies a day, as research shows variety as well as quantity helps prevent everything from heart disease to cancer.

If you’re short on time, slice the little fellas in half before the drizzle, and they will cook faster. Great source of fiber, vitamins and anti cancer chemicals!