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Get ready for the best Brussel sprouts recipe! This will transform these little green bundles of joy into a sweet, crunchy, and oh so satisfying dish. It’s the perfect side for any meal. Just don’t be surprised if the other food on the menu gets ignored, or -gasp- gets placed in the leftover container.
If you have any Brussel sprouts leftover from this recipe (which, probably won’t happen) these guys can be thrown on top of any salad for the following day, to give it a tangy kick. Or, eaten straight out of the container at 2:00 AM. 😉
According to @healthline, this little green cabbage looking vegetable is packed with major nutrients. It’s loaded with Vitamin K, C, fiber, and is rich in antioxidants. Brussel sprouts contain ALA omega-3 fatty acids. ALA stands for alpha-linolenic acid. The ALA that comes vegetables typically doesn’t carry enough Omega 3 fatty acid milligrams compared to fish or seafood. However, Brussel sprouts have 135 milligrams of ALA Omega 3 fatty acids in each half-cup serving. This is one of the best vegetables to get this nutrient, so eat up!
As for the benefits for your body, you can count on reducing inflammation, insulin resistance, and cognitive decline. Brussel sprouts are a part of the cruciferous family, just like cauliflower, as I’ve mentioned here. With the best Brussel sprouts recipe that I am about to share – it’s a win-win!
This recipe has been gratefully and lovingly borrowed from @bitememore. It was recently enjoyed by my family. “OMG, Yum!” Announced my daughter as she savored every bite.
Brussel Sprouts 4 cups fresh Brussels sprouts, trimmed and halved
2 tbsp olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Maple Dressing
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
1/2 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1. Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. In a large bowl, gently toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Place on a prepared baking sheet in a single layer. Roast 10 minutes, flip Brussels sprouts and continue to cook 10 minutes more, until tender and golden.
2. While Brussels sprouts are roasting, prepare maple dressing. In a small bowl, whisk olive oil, cider vinegar, maple syrup, Dijon, salt and pepper. Remove sprouts from oven and place in a large bowl. Gently toss with maple dressing until well coated.
I’m so grateful to be able to have the opportunity to write what I’m passionate about and what I think will serve others. If you would like me to write about you and your passions for the Braves The Waves Journal, or for your own company, please be in touch.