Healthy Holiday Sides: Balsamic Roasted Brussel Sprouts

I’ve said it once, and I’ll say it again… Brussel sprouts can taste delicious! Don’t agree? Try this recipe! These oven roasted sprouts taste much better than the squishy green balls you were forced to eat as kid. They are smoky, crispy, and savory. I love how the balsamic turns into a thick glaze in the oven. And brussel sprouts are one of the healthiest foods you can eat! So along with all the cookies, cocktails, and treats you’re enjoying, sneak in some of these wholsome veggies. Maybe we should give brussel sprouts a new name…any ideas? While you think, I’ll get cooking!Balsamic Roasted BrusselsOven Roasted Brussels

Preheat the oven to 400 degrees. Rinse your sprouts. Then chop the ends off of the brussel sprouts and cut them in half. Add the garlic and brussel sprouts to a bowl. In another small bowl mix the vingear, olive oil, pepper flakes, and salt and pepper. Pour this mixture over the sprouts and toss until covered. Transfer to a lined baking sheet. Bake for 20 minutes, flip halfway through. That’s it!┬áBrussels, before and afterThis is a perfect side dish to go with your holiday dinner. I might even try to convince my mom to add it to the Christmas dinner, and she HATES brussel sprouts…oh how the tables have turned. What side dishes are you having with your holiday dinner? I need more ideas in case she turns this one down! ­čÖé

Brussel Sprouts (for people that think they hate them)

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I feel bad for brussel sprouts, it seems like everyone has something against them. Lots of people just don’t like foods that a green…Anyway, this recipe might change your mind!

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Brussel Sprouts are nutritious little green sprouts filled with many vitamins, minerals, and antioxidants! They are excellent sources of vitamins C, A, and K (100g provides 147% of your daily value!). They are also rich sources of iron, potassium, and calcium. Together these vitamins and minerals in the brussel sprouts can offer protection from vitamin A deficiency, bone loss, iron-deficiency anemia, and may protect against cardiovascular diseases, colon and prostate cancers. Pretty groovy little guys.

The balsamic vinegar I used is from F. Oliver’s. They import hand-crafted, small-batch vinegars and olive oils straight from artisans across the globe. They have many unique flavors and some surprising combinations (Like smoky chipotle, or butter!). The particular one I used was a 12-year old dark balsamic vinegar imported from Modena, Italy.

F. Oliver’s can be visited here.