I waffled back and forth on participating this year in the Vegan Month of Food. Vegan bloggers write every day (or every week day) in the month of October about vegan food. I decided in this national (U.S.) election year, I need to be able to commit to something even if most candidates can't...so I'm officially in.
Crisp fall weather has finally hit my little part of the world and Josie was sporting her Babylegs and Isabooties while I preheated the oven for roasted Brussels sprouts today. Our friends had a bunch of produce to get rid of before a trip and who better to give it to than "the vegans" so it was a total score for us. Of all the veggies they gave us, Rob and I were most interested in the Brussels sprouts.
I was a very picky kid and didn't like many vegetables (mashed potatoes and raw carrots were my favorites) so I'm pretty sure Brussels sprouts didn't touch my lips until I was an adult. Veganism opened up a whole world of food to me, but you don't have to be vegan to enjoy Brussels sprouts. Why should you eat them? Click here for nutritional analysis. Brussels sprouts have Thiamin, Riboflavin, Iron, Magnesium, Phosphorus and Copper, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese. They are also a great snack food and really yummy. I roasted ours in olive oil today and sprinkled them with sea salt and ground black pepper (almost put some nutritional yeast for good measure, but controlled myself). Between the four of us, we ate them all this afternoon...sorry Rob! They were just too good to resist.