I’m not going to lie Brussels Sprouts are not my favorite veggie… But these tiny cabbages are nutritional powerhouses. If I’ve learned anything about cooking Brussels sprouts it is that you need to remove the stems and outer leaves, and halve or quarter them. This elevates the roasting quality and makes such a difference in the taste. I was aiming for adding some sweetness to this cruciferous veggie, and clearly maple syrup + coconut oil= delicious. If you have more time you could roast these bad boys in the oven, but broiling adds a nice crispness. These are considered a good “winter stock” vegetable because of their harvest time. Sometimes I buy frozen to save on prep time, just defrost and then follow the directions from there. If you’re not a big sprouts fan, just give these a try, they are definitely different (and healthier) than the ones your mom used to make covered in butter or Velveeta cheese. Haha. These are even husband approved and he “hates” Brussels sprouts.
1 lb Brussels sprouts
3 TBSP Balsamic vinegar
2 TBSP maple syrup
2 TBSP coconut oil, melted
Salt and pepper to taste
1. Cut off ends of sprouts and outer leaves (if fresh).
2. Halve sprouts
3. Combine all ingredients in bowl with lid or plastic bag to even coat veggies
4. Spead onto baking sheet
5. Broil for 10 minutes on high.
6. Serve warm or put in fridge for meals during the week.
Do you like Brussels sprouts? How do you like to prepare them??