Brussels Sprouts with Balsamic Glaze

Sara K. Larsen - Thursday, April 10, 2014
Brussels sprouts might not be the most-well loved vegetable around, but most people dislike them because they aren't preparing them correctly.
There are two rules to follow when preparing them, rule #1 of how to cook Brussels sprouts is don't over cook them and rule #2 is cut the ends off. The end of the sprout is the bitter part – that’s usually why people don't like them! Follow the two rules, find a good recipe, and I think you'll be asking for more.

Brussels sprouts are another super food with an abundance of health benefits. Brussels sprouts are low in fat and calories, yet high in protein. They are filled with Vitamin A and C, and provide a hefty dose of potassium and calcium. Thanks to that Vitamin C content and phytochemicals, the sprouts fight off cancer too. 

Here’s an easy recipe that includes my favorite method of cooking vegetables, roasting. You start by doing the usual roasting method and then to make the dish extra tasty you can add a balsamic glaze I found from The Pioneer Woman

Brussels Sprouts with Balsamic Glaze
Adapted from The Pioneer Woman

1 pound Brussels sprouts 
2 tbsp. olive oil
Salt and pepper to taste
4 tbsp. balsamic vinegar
2 tbsp. sugar

Cut the ends off the Brussels sprouts and cut in half. Place them on a baking sheet with aluminum foil and toss with olive oil. 

Sprinkle with salt and pepper to taste and roast at 400 degrees for 20 minutes or until brown.

Combine balsamic vinegar and sugar in a small saucepan. Bring to a boil, then reduce heat to medium-low and reduce until thick. Should take around 10-15 minutes.

Drizzle the balsamic reduction over the roasted sprouts. Toss and serve immediately.

Nutrition: Calories: 58, Fat: 2.4g, Carb: 9, Sugar: 4, Protein: 1.5