scream and sprout

Brussel sprouts have a reputation that they're disgusting and the least common favorite vegetable. Most people assume they won't like brussel sprouts and refuse to try them. But in my house, they're a definite favorite. My sister Suzanne found this recipe and made it in her apartment at school and the pictures she sent me of how the side dish turned out made me want to make it at home, it looked delicious! These balsamic roasted brussel sprouts are a perfect side dish and definitely a perfect recipe to try if you're on the fence about brussel sprouts. There are a lot of flavors in here and hopefully at least one of them can grab your attention to try it.

Brussel sprouts contain antioxidants, calcium, phosphorus, potassium, vitamin C (essential for your immune system), vitamin B3 (vital for healthof your digestive system), vitamin B5 (needed for energy production and skin/hair health), and vitamin K (a fat-soluble vitamin needed for proper blood clotting and bone density maintenance).

Here's what you need:
yields 4 servings 
1 pound brussel sprouts, sliced
2 tbsp olive oil
3 tbsp balsamic vinegar
2 cloves garlic
1 tbsp honey
3 tbsp chopped walnuts
2 tbsp dried cranberries
1 tbsp goat cheese
salt and pepper to taste

1. Wash and slice brussel sprouts.

 2. Combine olive oil, balsamic vinegar, honey, salt and pepper in a small bowl. Grate garlic into bowl using a microplane.

3. Pour over burssel sprouts and heat for 10-15 minutes on medium (I used a grill pan).

 

4. Removed from heat. Add walnuts, cranberries, and goat cheese.

5. Enjoy!!