Succulents are also well known for being very easy to take care of, which is good news for me. My mother has quite the green thumb, but I guess she didn't pass it along to me in the genes because I have not had a lot of success growing plants in the past. I'm keeping my eye on these little cuties though, and will make sure to follow their directions to take care of them accordingly.
If you're scared to try them because you don't know how to fix them, I have the perfect recipe to remedy that situation!
Simple Roasted Brussel Sprouts
1 lb. brussel sprouts
1-2 Tbsp. olive oil
1 tsp. salt
1 tsp. black pepper
Trim the very roots by cutting off the very ends of the sprouts. This will cause some of the leaves to flake away from the whole sprout--that's a good thing! Flake some of them away and place all sprouts and leaves in a bowl.
Preheat oven to 400 degrees. Toss the sprouts with olive oil, salt, and pepper in the bowl. Pour out onto a baking sheet sprayed with some cooking spray. Bake for 30-35 minutes or until brussel sprouts just start to char and burn a bit.
Healthy Recipe Tidbits
- Brussel sprouts are an excellent source of Vitamins C and K. In just one cup of cooked brussel sprouts, you're getting about 240% Daily Recommended Intake (DRI) of Vitamin K and 128% DRI of Vitamin C!
- Brussel sprouts are an excellent source of the B Vitamin, Folate. Folate helps play a role in the formation and maintenance of DNA.
- Brussel sprouts also help fight inflammation, help lower cholesterol, are full of antioxidants, and are a good source of fiber, among other health benefits.