My family and I came to be big fans of Brussels sprouts when we tried them roasted and caramelized. 🙂 We had no idea this miniature cabbage could have such a delicious flavor and at the same time, be a nutritional gem. Honey Balsamic Roasted Brussels Sprouts are irresistible as a side dish or main entrée. Even better, is the fact that they pack a number of health benefits, including their ability to lower cholesterol, help you to reach a healthy weight, give you more energy, decrease your risk of cancer, diabetes, heart disease, and neurodegenerative disorders —, among others.
It is ok to be reluctant before all their attributes. If you consider yourself a “picky eater” or a “non-vegetable-lover”, this cruciferous vegetable could potentially become your new healthy addiction. Just give them a chance! At home, we end up eating these Honey Balsamic Brussels sprouts like popcorn!
Trying something new……Why not?
Trying new healthy options does not necessarily have to be an awful experience. You can always have fun stepping out from your comfort zone if you are open to embrace changes.
In our case, we had to rewire the way we perceive food and our approach to healthy meals. The transition in our diet started on our minds.
In the process, we tried this Honey Balsamic Roasted Brussels Sprouts recipe and since then, we got attached to them. Brussels sprouts are special because of its high-nutrient-per-low-calorie ratio. Just one-cup serving will meet your daily requirement for vitamin C and vitamin K for the day; while also providing plenty of folates, potassium, B vitamins, manganese and loads of other nutrients.
If you ever tried to increase your vitamin C intake consuming citrus fruits, why don´t you start adding Brussels sprouts to your groceries shopping list? Check out these nutrition facts and stay away from the flu during the upcoming winter season:
You can also try these options of healthy sides: EASY HOMEMADE SLOW COOKER APPLESAUCE (NO SUGAR ADDED), and A PERFECT RICE SUBSTITUTE: A DELICIOUS QUINOA BLEND
BOTTOM LINE: Brussels sprouts rank high in antioxidants, just after kale and spinach. Many other vitamins and minerals are found in Brussels sprouts, including vitamin A, potassium, and folate. Regularly eating Brussels sprouts and similar vegetables may help to prevent many common cancers, although this is not proven.
Tips For Roasting The Perfect Brussels sprouts
These are some important considerations for you to get the best results when making this recipe:
- TIMING: Do not overcook. The flavor can become quite sour. Many people have unpleasant childhood memories of a nasty, sulfurous odor emanating from the oven when Brussels sprouts become too soft. That smell is glucosinolate sinigrin, an organic compound containing sulfur that is released. For this reason, roast the Brussels sprouts for only 20-25 min at 425ºF.
- TRIMMING: Trim Brussels sprouts so they cook evenly, whether you’re cooking them whole or cutting them into halves or quarters. Check out this video.
- TOSSING: Drizzle and season Brussel sprouts before roasting and toss them after roasting for an incredible dimension in flavor.
BOTTOM LINE: Before you cook Brussels sprouts, make sure to wash and clean them. Cut off the tough bottom and remove any outer, wilted leaves. Cut an X-shape in the bottom after you trim the tough bottom if you are eating them whole. This will help them cook more evenly and get crunchy.
Honey Balsamic Roasted Brussels Sprouts Recipe
Prep time: 5 mins Cook time: 25 min. Yield: 3 -4 portions
- 1 lb. Brussels sprouts
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. avocado oil
- 1/2 tsp. Sea salt
- 1/4 tsp. ground black pepper
- 3 Tbsp. Italian Balsamic Vinegar of Moderna **
** THE BALSAMIC VINEGAR OF MODERNA IS THE KEY FOR THE AMAZING FLAVOR IN THIS RECIPE. DO NOT USE JUST “ANY” VINEGAR. PLEASE TAKE A LOOK OF WHAT I RECOMMEND HERE:
Antigua l’Acetaia di Modena Organic Balsamic Vinegar, 16.9 Ounce
1. Line a baking sheet with aluminum foil.
2. Position a rack in the center of the oven and heat the oven to 425° F.
3. Trim off the sprouts cutting the bottom of the core. Remove loose yellow or brown outer leaves. Slice sprouts in halves into uniform pieces (lengthwise). Some leaves will fall off. If they’re discolored, throw them out. If they’re nice, add them in. Check out this video.
NOTE: Save the inner core of leaves for soup or stew.
4. In a large bowl, drizzle the Brussels sprouts with 2 tablespoons of avocado oil, salt, and ground black pepper to coat thoroughly.
5. Transfer them to the baking sheet and roast in the oven until tender for 20 – 25 minutes approximately. Do not overcook, as the flavor can become quite sour or unpleasant.
6. Mix olive oil, balsamic vinegar, and raw honey (or pure maple syrup) in a small container.
7. Take the Brussels sprouts out of the oven and place them back in the large bowl. Toss with the mix to coat evenly.
8. Serve and enjoy!
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