Back Story: When Hurricane Sandy ravaged the east coast in 2012, causing $69 billion in damage, which directly affected my household via fallen trees and loss of power, I wanted to help. I cooked meals at home and brought them to the 177th Air Guard (NJANG “Jersey Devils”) set up in Manahawkin, NJ.
The Air National Guard and Army National Guard headquarters were set up to restore the Jersey shore after being ravaged by Hurricane Sandy. One of the dishes I brought was Brussel sprouts. They termed my sprouts as, “Magical”. Thus the name of this dish.
This is my take on the classic Brussel sprouts.
Oil-free and salt-free. Baked cut side up with garlic, rosemary and glazed with balsamic vinegar. The outer leaves of aged sprouts will turn yellow. This is ok. Follow my prep instructions on how to prepare them as well as greatly increasing their nutritional benefits.
RECIPE Raw Brussels sprouts Garlic powder Dried Rosemary Mustard powder* Balsamic vinegar
Preheat your oven to 400 degrees Fahrenheit.
|NOTE: The powerhouse antioxidant and cancer-fighting component of cruciferous veggies is Sulforaphane. This is present when eating them raw but not present when cooked. Simply adding a very small amount of mustard powder provides the missing catalyst that activates this powerful component.|
Preparing the Brussel sprouts
Cut ¼” off the stem side of the Brussels. The outer loose leaves with fall off. Remove any other leaves that might be wilted or yellow.
Slice each sprout in half long-wise.
Place the sprouts cut side up on a baking sheet.
TIP: Due to the different heating level of ovens, placing the sprouts cut side “up” prevents the cut surface from burning. Worst case the bottom facing tops of the sprouts burn but will easily fall off leaving a perfect roasted sprout underneath.
Drizzle balsamic vinegar over the tops.
Sprinkle the tops with garlic powder, mustard powder, and rosemary.
TIP: Use your thumb to cover the balsamic vinegar spout. This will allow you to control the amount of vinegar being dispensed.
Bake for 30 mins.