Superfoods Month: Roasted Brussels Sprouts with Ancho Chili Powder

roasted brussel sprouts with ancho chili powder

Brussels sprouts often get a bad rap.  Usually they are over or poorly cooked, and much like cabbage, can have a sharp odor and taste if improperly prepared.  But this doesn't have to be the case.  Over the years, I've come to really enjoy well cooked brussels sprout.  A touch of butter, some roasting, and a dash of ancho chili powder give this veggie lots of flavor and make a nice side dish for your dinner.     Plus eating brussels sprouts provide you with a terrific amount of vitamins C and K.  They also contain glucosinolates that help to detoxify your cells of cancer-causing substances.  As a side note, using ancho chili powder gives added flavor without much of the spice in most chili powders.

Serves: 4
Prep Time: 5-10 minutes
Cook Time 20-30 minutes

Ingredients:
15-20 brussels sprouts
1-2 Tbsp butter
2 tsp of ancho chili powder (you can also use a mild chili powder)
salt to taste

Directions:

• cut brussels spouts in half, discarding loose leaves
• place in skillet with butter and cover for about 5 minutes
• place in a pan and sprinkle salt and chili powder on top 
• roast for about 20 minutes or until tops are starting to blacken
• remove any leaves that are too black
• serve warm as a nice side dish with your meal

Potential Alternatives:

• in the summer time you can skewer and grill the brussels sprouts
• try using garlic power or ginger instead of chili powder