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You are here: Home / Blog / Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts

March 24, 2014 By Garden Fresh Foodie

Roasted Balsamic Brussels Sprouts Plated AboveDid 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:

  1. Wash & cut off ends of Brussels Sprouts and cut in half, or in quarters if very largewhole brussels sprouts
  2. Toss with oil, salt, and pepper
  3. 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 minutesRoasting Pan of Balsamic Brussels Sprouts
  4. Take out and immediately toss with balsamic and additional pepper if desired
  5. Will store well in fridge over the week to be used on top of salads, sweet potatoes, and anything else you desire 🙂Roasted Balsamic Brussels Sprouts On SpoonRoasted Balsamic Brussels Sprouts Plated Close

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
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
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
  1. Wash & cut off ends of Brussels Sprouts and cut in half, or in quarters if very large
  2. Toss with oil, salt, and pepper
  3. Place on roasting pan and roast at 375 until slightly browned, tossing half way through cooking time. Total time about 25 minutes
  4. Take out and immediately toss with balsamic and additional pepper if desired
  5. Will store well in fridge over the week to be used on top of salads, sweet potatoes, and anything else you desire 🙂
3.2.1284

Filed Under: Blog, Passover, Side Dishes Tagged With: Altman Dental, Brussels sprouts, clean food, fast vegetable side dish, foods high in fiber, foods high in vitamin C, gluten free roasted vegetables, gluten free vegetable recipes, gluten free vegetarian recipes, healthy recipes, how to cook brussels sprouts, roasted vegetables, sauteed vegetables, tooth food, vegan recipes, vegan side dish sauteed brussels sprouts, vegetarian side dish

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About Jessica

Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, hold a MEd and MPH, and have a certification in plant-based nutrition. I am a passionate educator, and have taught wellness, science, community gardening, and food education for the last 20 years. I now combine my passion for health and cooking, with my passion for teaching through employee wellness and healthy cooking classes in Buffalo, NY. Read More…

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About Me

Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, and have a certification in plant-based nutrition. I am a passionate educator, and have taught science, community gardening, and food education for the last 17 years. I now combine my passion for cooking & gardening with my passion for teaching healthy cooking classes in Buffalo, NY. Read More…

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