March 22, 2013
Brussels sprouts can be an acquired taste for some. But half the battle is knowing how to cook them properly. Some people just drop them in a pan of boiling water and boil them until there is very little of the delicious taste left to them. Soggy, bland Brussels sprouts are not high on anyone’s list of most popular foods.
But they should be. Here are just a few reasons why:
- Brussels sprouts are part of the cruciferous vegetable family just like broccoli, kale and cabbage and are very healthy for you.
- They are very low on the glycemic index.
- They are loaded with Vitamin C and high in protein and fiber.
- One hundred grams of Brussels sprouts have only 45 calories.
With these great health benefits, its easy to see why they should be incorporated into your diet. And they can taste great. This is one of my favorite recipes.
Caramelized Brussels Sprouts With Balsamic Vinegar
- 1 pound of fresh Brussels sprouts
- 1 tbsp extra virgin olive oil
- 1 tsp local honey
- 3 tbsp balsamic vinegar
- salt and pepper to taste
- Shredded smoked Gouda cheese to top (You can also use shredded Parmesan cheese or shredded cheddar cheese if you prefer)
- Cut each Brussels sprout in half, through the core, the long way
- Place them on a cookie sheet that has been sprayed with non stick spray
- Drizzle the Brussels sprouts with extra virgin olive oil and the balsamic vinegar
- Toss to fully coat with the honey and spread out in a single layer
- Season to taste with salt and pepper
- Roast in a 450F oven for between 20 and 30 minutes
- Remove from the oven
- Sprinkle with shredded Gouda cheese before serving
These caramelized Brussels sprouts make a great appetizer, snack, or side dish. You can also opt to remove the honey and add a seasoned salt for a less sweet/more salty taste.
What’s your favorite Brussels sprouts recipe?