I really don’t understand why Brussels sprouts have such a bad rep. I discovered their deliciousness in college, and never turned back. Roasted up they are seriously delicious; I can eat a whole container of them myself. I have converted many people to Brussels sprout lovers; so if you haven’t tried them yet, come join us on team Brussels!!!
One mistake people make with Brussels sometimes is to boil, steam, or use the frozen variety. You might not fall in love with them this way. Fresh and roasted until nice and brown is the way to go (in my humble opinion)!!
Health highlight of Brussels sprouts: Brussels sprouts have strong cancer preventing compounds. They are also heart healthy, and have been shown to lower cholesterol, and may help with blood vessel health. Brussels sprouts also support the body’s detoxification process, as well as supporting digestion. They are strongly anti-inflammatory, and full of healthy antioxidants. They are a good source of iron, and a very good source of vitamins A, C, and B6. Because of these nutrients, Brussels support healthy skin with good elasticity.
9 ounces fresh Brussels Sprouts
1 tablespoon EV Olive Oil
1 tablespoon Balsamic Vinegar
Salt and Pepper (to taste)
- Preheat the oven to 425 degrees (F)
- Trim the bottom of the Brussels and cut them in half
- In a medium bowl, toss them with the oil, and season with salt and pepper
- Place on an even layer on a parchment lined cookie sheet
- Roast on the top rack for about 15 minutes, or until bright green in most places and brown and crispy in others
- Remove from the oven and toss with the balsamic
- Serve up and enjoy!!