Brussels sprouts are one of our healthiest vegetables, packed with fiber, nutrients, and antioxidants. Oven-roasted Brussels sprouts are a great side dish for most things.
Storing vegetables is important to maintain their freshness and quality.
Leafy greens such as Brussels sprouts, lettuce, kale, and spinach, etc., should be stored in a plastic bag in the refrigerator. Placing a piece of paper towel inside the bag can help absorb moisture and extend their shelf life.
It is important to remember that some vegetables lose their freshness and nutritional value over time.
It is always best to use fresh vegetables as soon as possible to take full advantage of their nutritional content and flavor.
500 g Brussels sprouts
0.5 dl olive oil
1 tbsp liquid honey
1 clove of garlic, pressed
0.5 dl grated Parmesan or equivalent cheese
1 tsp herb salt
0.5 tsp black pepper
Preheat oven to 200 °C (392 °F)
Clean the Brussels sprouts. If using frozen cabbage, defrost first.
Mix all ingredients in a bowl except the cabbage. Stir the cabbage into the batter.
Place in a baking dish and bake in the middle of the oven for about 45 minutes.
