Anyone can host a dozen hungry Football fans with the basics….Bean dip, Salsa, Nachos, Chips, Veggie tray (that you bought at the local Kroger grocery store). Let’s face it most of us are either trying to eat healthier or shed a few lbs. Right? Why not be the Queen or King of the “The Big Game” by bringing something that’s not only delicious but actually good for your body. We’ve already found out why some of us are genetically prone to hate the Brussels sprout in my blog “Why we hate the Brussels sprout?”, now let’s combine this newly found passion of the Brussels sprout with our #1 love…..FOOTBALL! Yes, football and Brussels Sprouts CAN go together like peanut butter and jelly. Take a look at these healthy treats that your Football guests will thank you for serving.   Brussels on the Barbie

Courtesy of www.extraordinarybbq.com

• 1 lb. of Brussels sprouts (As similar in size as possible)

• 2 tablespoons olive oil

• 1 tablespoon minced garlic

• 1 teaspoon dry mustard

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• ¼ teaspoon freshly ground black pepper

Cooking Directions: Heat your grill to medium. Cut off the stems of the sprouts and remove any bad or yellow leaves. Place the Brussels sprouts into a microwavable bowl and heat on high for 3 minutes. Add your ingredients (olive oil, garlic, mustard, paprika and salt). Lightly toss. After the sprouts have cooled, skewer 4 – 5 sprouts onto each skewer. Have your stem ends facing the same direction, and leave about ½ inch in between each of your Brussels sprouts. When placing your skewers onto the grill, make sure the stem end is closest to the flame. Cover and cook for 5 minutes. For extra flavor brush any of the remaining mixture onto the skewer before you serve. Enjoy!   Brussels Chips

Courtesy of www.lalamer.com

• 15 Brussels Sprouts

• 1 ½ teaspoons extra-virgin olive oil

• A few grains of salt

Cooking Directions: Heat your oven to 350°F. Using a small paring knife, cut off the tips of each sprout. This will help you remove the outermost leaves. Put all your leaves in a mixing bowl. TIP: If you continue to trim a thin slice more as your work of the bottom steam, each layer will come off easier. When you have removed all the leaves, toss them gently with the oil and sprinkle lightly with salt. You will not need a lot of salt, as the flavor will increase when roasted. Place on a baking sheet in one layer. TIP: Be sure they are not clumped together, they roast the best when separated into one layer. Roast for 10-15 minutes, until leaves are brown and crisp. TIP: I would check them at 10 minutes and remove any leaves you think are completed, while roasting the rest for a few minutes. Also don’t fully roast the entire leaf, if you want them to be bitter-free. Enjoy! Whether you are rooting for the Denver Broncos, or Carolina Panthers don’t forget to root for your green pal. Give a little love to the original underdog ------The Brussels Sprout!