I know this is the nations most hated vegetable. But I am here to defend it! I believe its gotten a bad rap through poor cooking methods, and trashy rumor mongering. I am here to set the record straight.
There is actually a website out there devoted to brussel sprouts. There is probably more than one, but check out www.brusselsproutsnutrition.com to find out more about the nutritional storehouse that is brussel sprouts. It is a great source of protein, fiber, Vitamin K, iron, vitamin C, magnesium, antioxidants… need I go on? OK, I will… They also have something called sulforaphane that has been shown to prevent cancer and diabetes. AND, its a winter vegetable (there aren’t a lot of these) that stores great in the fridge.
So, now that I’ve convinced you how great brussel sprouts are for you, are you ready to give them a try? Let’s try to get past our view of soggy, bitterness that we remember from past lives. I’m going to give you a simple method of cooking these that take away all bitterness, and leave a sweet, slightly crunchy goodness that you will fall in love with!
Are you ready for the secret? Lean in a little closer…
That’s it. I know, I’ve just rocked your world. It takes about 30 minutes total, with maybe 5 minutes of prep, and you’ve got an incredible side dish for everyday meals, or for Holiday Dinners.
Before I get to the recipe, let me give you a couple pointers on brussel sprouts.
- Buy them still on their stalk, if possible. They will store better and longer in your fridge this way. I know it looks huge, but it is fresher and its kind of fun. My kids think its like Jack and the Beanstalk…
- Don’t pick the biggest sprouts you can find, I like the small ones, they roast up nicer and have a sweeter taste to me.
- Roast up enough for the night’s meal. I’ll be honest here, these do not reheat well. Reheat them, and you may start to question your newfound love of brussel sprouts. Just cut off enough for one meal, and leave the rest to roast up with another meal.
- 1 lb brussels sprouts
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- 3 Tablespoons honey
- 1/3 cup dried cranberries, chopped
- Salt and Pepper to taste
- Cut sprouts off of the stalk at the base of each sprout. Cut medium-large ones in half.
- In a bowl, toss with generous amounts of olive oil, salt and pepper. Do not skimp on the salt here, as roasted veggies need a lot of it!
- Roast at 375 Fahrenheit for 25-30 minutes, or until they get nice and browned.
- Meanwhile, make a balsamic reduction (wait! Its not as hard as it sounds!) by simmering 1/2 cup of balsamic vinegar and 3 Tablespoons of raw honey in a small saucepan. Bring it to a boil, then simmer on medium-low for about 15 minutes, or until it gets pretty thick.
- Once the sprouts are done, immediately put them in a bowl and drizzle with the balsamic reduction and some chopped, dried cranberries.
- If you’re feeling fancy, reserve some balsamic reduction and cranberries to drizzle on at the last minute to make you look even better.
I’ve still got some brussel sprouts on my stalk, so stay tuned for a brussel sprout gratin that will be perfect for Thanksgiving Dinner!
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