ULove ’em or hate ’em, Brussels sprouts are one vegetable that people have very strong opinions about. If you haven’t tried them in a while, I suggest you go out and buy a bag right now. Not only are they extremely nutritious but thankfully taste buds can change. If you didn’t like them when you were five, there is a very good chance you will like them now.
So fire up the oven and give this recipe for Roasted Brussels Sprouts with a Tangy Honey Glaze a try. Full of rich flavors that will keep you coming back for more, these Brussels sprouts are roasted to perfection with just the right amount of crispiness. Perfect as a side dish or as an afternoon snack, it will be hard to stop with just one serving!
Good Things Come In Small Packages. These small, leafy-green buds are packed full of vitamins and minerals that offer a multitude of benefits if eaten on a regular basis. Vitamins A and C will help keep your skin clear and work to fight off oxidative stress. Vitamin K is rich in anti-inflammatory properties while a high fiber content is linked to helping reduce cholesterol. Brussels sprouts even produce a chemical called sulforphane which many studies have shown have cancer fighting properties.
The added benefit of the honey, which is known for its own anti-bacterial properties, makes this not only a great tasting recipe, but healthy as well. Mixed with sherry vinegar to create a glaze that is both tangy and sweet, it is the perfect compliment to the rich, earthy flavors of your Brussels sprouts.
Don’t Overcook. It is very important that you do not overcook Brussels sprouts. Not only will it diminish the nutritional benefits of the vegetable, but it will create a strong and unpleasant sulfur smell (which is typically associated with Brussels sprouts). Soggy Brussels sprouts will taste pungent and bitter. Once a fork can be inserted into the center and it is soft, these little guys are ready to eat.
Comment below and let me know what you think!