If you’ve shunned Brussels sprouts, perhaps you’ve never tried them roasted? Roasting vegetables mellows their flavor and provides a crispy, crunchy texture and reduces the bitterness of these tiny cabbages. Brussels sprouts are part of the cruciferous vegetable family- a powerhouse of vegetables high in vitamin C, folate, potassium and cancer-fighting nutrients including kaempferol, a nutrient found to reduce inflammation and cancer cell growth. Other cruciferous vegetables include broccoli, cauliflower, cabbage, bok choy and collard greens.
Like other green leafy vegetables, Brussels sprouts also provide a hefty dose of vitamin K– the fat-soluble vitamin needed for blood clotting and bone health. Your gut bacteria also produces vitamin K, so keep eating high fiber foods to keep it alive.
With less than 50 calories and 12 grams of carbohydrates per cup, Brussels sprouts are also easy on the waistline and won’t wreck your blood sugar. Below is a simple recipe to give this great veggie another chance!
20-25 fresh Brussels sprouts, cleaned and quartered
2 Tbsp. canola or olive oil
2 Tbsp. balsamic vinegar (can sub apple cider vinegar)
1/2 tsp. Kosher salt
1/2 tsp. black pepper
- Preheat your oven to 400 degrees.
- Place cleaned Brussels sprouts on a parchment paper lined baking sheet.
- Whisk the olive oil, vinegar, salt and pepper together to make a dressing.
- Drizzle the sprouts with the balsamic dressing then roast in the oven for 20-25 minutes until browned and crispy.
Makes 4 servings.