Individual and Family
Delicious Roast Brussel Sprouts
Published on December 13, 2018
Brussels sprouts don’t have to be the bitter, mushy little cabbages some folks think they are. Roasted and caramelized–with a few crispy loose leaves added to the mix–their bitterness becomes milder and nutty. Contrast with the sweet acidity of some good balsamic vinegar and salty pancetta or bacon (optional if you want to be super-healthy) and you’re in for a treat.
These nutrient-rich cruciferous vegetables are loaded with health benefits. Brussels sprouts contain sulforaphenes, which studies show can prevent cancer, relieve depression, reduce inflammation, eliminate toxins, support diabetes resistance, and reduce inflammation. Sulforaphenes are also said to promote weight loss and reduce hair loss! Brussels sprouts are also high in vitamins C and K, plus heart-healthy Omega 3 fatty acids.
These make a great side, especially during the holiday seasons, but you may not be able to stop yourself from snacking on them!
- 2 lb brussels sprouts, trimmed and halved. 2 tbsp. olive oil
- Pinch of kosher salt and freshly ground black pepper
- ¼ c syrupy balsamic vinegar or ½ c regular balsamic, reduced
- 4 oz pancetta, bacon or turkey bacon (optional)
- Preheat oven to 400°F.
- Toss together Brussels sprouts, oil, vinegar and pancetta/turkey bacon on a large rimmed baking sheet.
- Season with salt and pepper.
- Roast, stirring once in the last 5 minutes, until tender and lightly browned, 15 to 20 minutes.
- Drizzle with balsamic vinegar