Roasted Brussel Sprouts with Cranberries and Nuts…

roasted brussel sproutsBrussel sprouts are one of the healthiest veggies you can eat. I love green food and if it has leaves even more!
Rich in protein, vitamins and minerals, brussel sprouts belong to the same family as cabbage, broccoli and kale, all of which are veggies that are low-glycemic, highly nutritious and because of their high antioxidant content can offer protection from colon, prostate and endometrial cancer. Plus, they are so versatile and easy to prepare, like this recipe that can be done in 10 minutes!

To prepare about four servings…
About 16 brussel sprouts, little more, little less depend how much you eat=]
1/2 cup pecan nuts chopped in rough chunks
1/2 cup dried cranberries, you can also use other berries if you like
2 tablespoons homemade pesto (you can use your own or try the one below!)

Cut the brussel sprouts in half and marinate with the pesto for about two hours… if you’re in a hurry you can skip the marinating and go straight to the roasting, but if you have the time it definitely makes a difference. Roast on the grill or in a roasting pan placing the open half down first until slightly golden, turn to the other side and add the pecans and cranberries to roast with the sprouts just for a few seconds. You want the flavors to blend but don’t over cook the berries and nuts for they can taste bitter! and that’s it! serve them as a side with other roasted veggies, maybe some quinoa or what ever or by themselves, they are that nutritious and tasty can be a meal on it’s own!

For the pesto I usually keep it simple and fast by filling about half of the blender with basil, four to six garlic cloves, little sea salt, little pepper and about two cups of virgin olive oil. Once blended you may add more basil or oil until you get the consistency you like… mine is always thick and super green!! if you want to vary a bit you can always add cilantro, parsley or other herbs and get creative=]