Honey Balsamic Brussels Sprouts Recipe
Here’s the thing about Brussels Sprouts – they’re super underrated. When cooked the right way, they taste sweet. If overcooked, they turn bitter. The most common way to prepare Brussels Sprouts is to roast them. But, I’ve tried 100% roasting with less than appealing results. The secret is to pan fry them in a cast iron skillet first and then transfer them to the oven to roast. Perfection every time.
Shopping Tip: Look for bright green Brussels Sprouts. Yellow leaves and black spots mean they’re beginning to spoil.
“Every time you eat or drink you are either feeding disease or fighting it.”
—Heather Morgan
Research shows Brussels Sprouts may help prevent cancer and stop new blood vessels from growing inside tumors. Brussels Sprouts are great for regulating blood pressure, cholesterol, heart disease and diabetes. And they have carotenoids which are great for eye health.
Ready to add antioxidant-rich Brussels Sprouts to your weekly meal rotation? They’ll deliver vitamin C, vitamin K, fiber and healthy gut bacteria. And the kicker is they stimulate collagen production. —Hey, your skin is calling. It’s time to get brusselin’.
HONEY BALSAMIC BRUSSELS SPROUTS RECIPE
Ingredients
Brussels Sprouts – 1 lb.
Avocado Oil – 4 T
Minced Garlic – 5 cloves
Raw Honey (preferably local) – 1 T
Balsamic Vinegar – 2 T
Sea Salt – 1 tsp.
Directions
Preheat oven to 400. Trim and slice Brussels Sprouts. Heat oil in cast iron skillet over medium. Place Brussels Sprouts in skillet, cut side down. Add garlic and sprinkle with salt. Cook until brown. Transfer skillet to oven for approximately 20 minutes. Toss in honey and balsamic mixture.
You might also like this Honey-Dijon Salad Dressing Recipe.
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