One thing that has helped me to shed a few pounds is to find fruits and vegetables that I enjoy eating.  Fruits are pretty easy, because I enjoy most of them raw.  With vegetables, it can be a difficult balance.  If you need to add too many things to enjoy it, then, I feel it can take away from the health benefits of eating it in the first place. It’s almost always best to eat fruits and vegetables raw.  They have the most vitamins and minerals in their natural state.  So, one time I tried steamed Brussels Sprouts with simply salt and pepper.  Never again!  They were gross.  Instead, I have decided it’s better if I add some healthier fats to enhance the flavor.  I try not to go too crazy and figure it’s better than not eating the vegetable in the first place.

Growing up…I NEVER ate Brussels sprouts.  I don’t even remember my parents trying even once.  I think they knew better.  I also think they had never enjoyed them.

As an adult, I try to give most foods a try.  At a dinner party a few years ago, one of the guests had prepared Brussels sprouts.  He was nervous because he didn’t cook very often and his Mom had given him the recipe.  I had to give them a try.  Surprisingly, they were really good!  Hhhmmm…maybe I needed to give them another try.

A few months ago, I tried a roasted version with pecans.  Yum- they were great!  I finally found a way to enjoy Brussels sprouts.  This time, I happened to have some leftover walnuts and needed pepperoni for another recipe.  Voila- a new version was born!

If you’ve never tried or liked Brussels sprouts, give this recipe a try!  I don’t think you will be disappointed!

Roasted Brussels Sprouts

1 lb. fresh or frozen Brussels sprouts

6-8 slices of pepperoni, chopped

1/4 c. walnuts, chopped

1-2 Tbsp. olive oil

1.  Preheat the oven to 400 degrees.  Wash and chop the Brussels sprouts, trimming if needed.  Next, chop the pepperoni and walnuts.  In a large bowl, mix the Brussels sprouts, pepperoni, walnuts, olive oil, salt, and pepper.  Spread into a single layer on a baking sheet lined with a silicone mat.  Bake for 20-25 minutes, until browned.