Recently I was in Sprouts, a local market that features organic foods. They always have a great selection of local, seasonal produce items. I spotted a large, clear bag of Brussels sprouts and was inspired to develop a recipe for you. Brussels sprouts contain a powerhouse of nutrients and cancer-risk-reducing phytochemicals. They taste really good when you roast them with seasonings. Plus they are in season now.Perhaps you want to make them for your holiday table? Or use them for a cooking demo? Or inspire a client that wants to cook and eat more vegetables? It is easy and here we will show you how!First you have to buy some fresh Brussels sprouts. Look them in your grocery store, farmer's market, or local market. The Brussels sprouts should be firm and green and free from brown spots.Rinse them in a colander, trim the stem end, and cut them in half. Place the Brussels sprouts in a shallow roasting pan. Lightly spray them with vegetable cooking oil spray. Olive oil or avocado oil are great choices.Roast the Brussels sprouts for 10 minutes at 400 degrees F. It is best to place your pan towards the bottom of the oven. Toss them gently about half way through the roasting process.Remove the pan from the oven. Slice a red pepper and add it to the pan. Add 2 tablespoons  of low-sodium teriyaki style sauce to the pan. A little bit of this sauce goes a long way and it helps enhance the flavor of the Brussels sprouts. Toss the ingredients together well.Put the pan back in the oven and roast at 400 degrees F for another 5 to 8 minutes.Remove from oven, toss well, and serve hot.FAH Premium members can view the recipe and nutrition analysis here plus use the PDF tool at the top to download a recipe handout here.