This week with Bastille Day and France making it into the World Cup Finals for the day after, we thought we'd share a recipe with a little French behind on for this delicious and simple way to cook brussels sprouts as well as the story behind the recipe. 


One pound of brussels sprouts
¼ cup extra virgin olive oil
1 tbsp paprika
1 tbsp garlic powder
1 tsp onion powder
1 tsp cayenne
1 tsp pepper
1 tsp oregano
1 tsp thyme
1 tsp salt


Preheat the oven to 200 degrees celsius

Trim the bottom stems off of the brussels sprouts, and then cut them into quarters

Place the brussel sprouts in a bowl. Pour the olive oil and all the spices into the bowl and stir to coat each piece in olive oil and spices

Spread in an even layer on a baking sheet

Roast in the oven for 10-12 minutes, then turn them over, and roast again for 9-11 minutes.

The Story Behind The Recipe: 

Earlier this year we had a group of students visit our offices from the University of Towson. All of these students were studying health in some capacity and were asked to contribute a receipe for FoodFaith to share on our website. As always, we asked for the story behind their recipe, and in keeping wiht their studies, healthier options of these traditional dishes that reminded them of their home or heritage. Today, we've chosen Maura Pannebecker's recipe with it's hint of her French heritage. Read what she has to say about it below.

"This has become a go-to dish when my friends and I cook dinner. It is simple and healthy, and usually follows a trip to the local farmers’ market. This dish is quick and easy to make, so I will also usually make it if I get home late from work. I have some French in my heritage, which is why I usually opt to use a Creole-style spice blend. My friends, family, and I also value fresh food and clean eating, so this dish has become a staple in my house."

A perfect accompaniment to all the delicious indulgence many of us have come to associate with Bastille Day and traditional French cooking. Bonne fête!