Did you used to turn your nose up at Brussels sprouts? I did. But that’s because no one ever made them for me. I took a plunge into these veggies over the last year, and now I can’t stop! Packed with anti-oxidants
Ingredients:
- 2 pounds of Brussels sprouts
- 1 tbsp oil (we used grapeseed for it’s higher spoke point)
- 1 tsp kosher salt
- freshly ground pepper
- 2 tbsp balsamic or espresso vinegar (for after cooking)
Instructions:
- Wash & cut off ends of Brussels Sprouts and cut in half, or in quarters if very large
- Toss with oil, salt, and pepper
- Place on roasting pan and roast at 375 until slightly browned, tossing half way through cooking time. We love to use a stoneware baking sheet for our veggies. Total time about 25 minutes
- Take out and immediately toss with balsamic and additional pepper if desired
- Will store well in fridge over the week to be used on top of salads, sweet potatoes, and anything else you desire 🙂
Nutritional Benefits:
- Brussels sprouts are packed with Vitamin C: 125% of daily value in 1 cup!
- Packed with Vitamin K: 243% in 1 cup, responsible for regulating inflammation in the body
- Folate: 23% in 1 cup; great for brain and nervous development
- Anti-inflammatory: great for decreasing gum inflammation, helping in heart disease
- Decreases cholesterol; good source of omega 3 fatty acids (11% in 1 cup)
- Packed with anti-oxidants
- High in fiber: 16% of daily needs; helps to regulate blood sugars and improve digestive health
- No refined sugar
Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10
Roasted Balsamic Brussels Sprouts
Prep time
Cook time
Total time
Roasted Balsamic Brussels Sprouts
Author: www.gardenfreshfoodie.com
Recipe type: Side Dish
Cuisine: Vegetables
Serves: 8
Ingredients
- 2 pounds of Brussels sprouts
- 1 tbsp oil (we used grapeseed for it's higher spoke point)
- 1 tsp kosher salt
- freshly ground pepper
- 2 tbsp balsamic or espresso vinegar (for after cooking)
Instructions
- Wash & cut off ends of Brussels Sprouts and cut in half, or in quarters if very large
- Toss with oil, salt, and pepper
- Place on roasting pan and roast at 375 until slightly browned, tossing half way through cooking time. Total time about 25 minutes
- Take out and immediately toss with balsamic and additional pepper if desired
- Will store well in fridge over the week to be used on top of salads, sweet potatoes, and anything else you desire 🙂
