Love ‘em or not, there’s no denying Brussels sprouts are great for you. They’re loaded with nutrients including vitamin C and vitamin K. So why do folks claim a distaste for this tasty little veggie? It’s likely due to overcooking, which causes a strong sulfur-like flavor.
Look for Brussels sprouts with tightly closed green leaves. They’ll keep in the fridge for up to a week and a half.
- 1 ½ to 2 pounds of Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons balsamic vinegar
- ¼ cup dried cranberries
- ½ cup toasted walnuts
- Preheat oven to 400° F.
- Trim ends from Brussels sprouts, remove yellow leaves, and cut in half.
- Mix Brussels sprouts in a bowl with olive oil, salt, and pepper. Spread onto a baking sheet.
- Roast for 35 to 40 minutes (tossing every 10 minutes).
- Drizzle with balsamic vinegar; add cranberries and walnuts.
- Serve immediately.
Nutrition information (per serving)
Calories: 194 | Carbohydrates: 64 grams | Dietary fiber: 8 grams | Sugars: 0.5 grams | Total fat: 17 grams | Saturated fat: 10 grams | Cholesterol: 0 milligrams | Protein: 4 grams | Sodium: 423 milligrams | Potassium: 776 milligrams
If you like this recipe, you might also enjoy our recipe for roasted broccoli with almonds and parmesan.
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