You know how you have that one food growing up that you just can’t stand? For me, that was without a doubt, brussels sprouts. I couldn’t stand them and made a huge point to complain whenever I was forced to eat them (I know- such a brat!).
However, after trying them prepared with roasting technique instead of boiling them, I’ve been completely turned into a brussels sprout fanatic! They’re delicious and so easy to make!
These are really, really good and even Kyle exclaimed “Oh, WOW” after trying them. Honestly, I think that the ‘sprouts are officially now on my list of favorite vegetables and I’m definitely going to be preparing them this way in the future!
Not only are they mouthwatering, they’re also great for your body and have a mountain of nutritional value!
Here are some facts about their benefits:
- Their high fiber content helps to reduce cholesterol.
- They may have unique benefits in DNA protection by improving the stability of the DNA inside of our white blood cells.
- They help fight and prevent cancer.
- They contain a host of antioxidants.
The garlic gives the recipe such wonderful flavor and the balsamic vinegar adds the most perfect amount of tang and zest! Trust me on this one, this recipe won’t disappoint!
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- 1.25-1.5 lbs brussels sprouts, cut in half
- 3 cloves garlic, diced
- 2.5 tbsp olive oil
- salt and pepper
- 1-2 tbsp balsamic vinegar
- Preheat oven to 400 degrees.
- Place brussels sprouts on a baking sheet and sprinkle with the diced garlic and salt and pepper to taste.
- Drizzle on the olive oil and mix with your hands to coat evenly.
- Roast for 20-25 minutes until thoroughly cooked and the leaves brown.
- Remove from oven and drizzle 1-2 tbsp balsamic vinegar to taste, tossing to combine.
*Adapted from the Barefoot Contessa
Let me know how you like them!