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Recipe: Roasted Balsamic Honey Mustard Brussels Sprouts

Posted May 09 2013 6:14am

balsamic glaze

It’s funny how perspective can completely change an opinion. I used to really dislike Brussels sprouts.  Or at least I thought I did.  Then, when I started thinking about them as mini cabbages – they were too cute to dislike.  They still aren’t my absolute favorite vegetable, but  I do enjoy them when in season.  They have an enormous amount of vitamin C (just 8 of them make up nearly a quarter of the daily recommended Vitamin C intake) and are rich in iron, Vitamin A, potassium, and various other nutrients

2 cups Brussels sprouts
1/2 red onion cut into thick slices
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1 teaspoon dijon mustard
1/2 teaspoon raw honey (vegans can omit)
1/4 teaspoon black pepper

Preheat the oven to 400º. Cut the ends off of the Brussels sprouts and remove any wilted/yellow leaves.  In a bowl whisk together the olive oil. balsamic, salt, garlic powder, mustard, honey, and pepper.  Toss the sprouts and onions in the dressing and spread on a baking sheet.  Roast for 20-25 minutes turning over the sprouts and onion once halfway through.  The vegetables are done when the Brussels sprouts begin to brown.

Serves 2-3
balsamic glaze

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