Brussels sprouts are perhaps the most underrated veggies ever. They always reminded me of mini cabbages, and I was afraid to try them for the longest time. In fact, I was well into my twenties when I first ate one!
I’m glad they are a regular in my household now, because they are packed with nutrients such as:
– Vitamin C and K
– Antioxidants that help prevent cancer and reduce risk of heart disease
– Fiber
– Folate
– High in protein
Here is one of my absolute favorite brussels sprouts recipe.
Method:
1. Preheat oven to 425 degrees
2. Lay brussels sprouts on a baking sheets and drizzle olive oil, salt, and pepper. Mix well.
3. Cook for 30 minutes. They should be a nice mix of brown and green, but not burnt.
4. Let them cool for a few minutes. Then add cranberries, pecan, and balsamic vinegar.
You can serve this as a side, but I usually eat this alone. The fiber and protein in brussels sprouts makes them pretty filling. And the sweet and savory flavors of this dish are very satisfying on their own. Hope you enjoy eating this as much as I do!
- 1 lb brussels sprouts
- ½ cup dried cranberries
- ½ cup roughly chopped pecans
- ¼ cup balsamic vinegar
- 3 tbsp olive oil
- Salt and pepper
- Preheat oven to 425 degrees
- Lay brussels sprouts on a baking sheets and drizzle olive oil, salt, and pepper. Mix well.
- Cook for 30 minutes. They should be a nice mix of brown and green, but not burnt.
- Let them cool for a few minutes. Then add cranberries, pecan, and balsamic vinegar.
Leave a Reply