Lately, I've been doing a lot of research on detox diets, trying to get to the bottom of what it's all about. I'll share more about that later, but what I do keep running in to is Brussels sprouts and how amazing they are for our bodies. All the cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, cabbage and kale) are packed with nutrients and antioxidants that support your liver and kidney in the body's natural detoxifying system. Think of them as little scrub brushes in your body, cleaning out the junk and leaving squeaky clean organs. They are so crucial to your body's health, that you should really consume one of these vegetables EVERY SINGLE DAY.
All of that sounds great and all, but here's the catch: Brussels sprouts just don't taste that great. They are bitter and honestly, stink up the house. So I have been on a quest (yes, a quest) to make these little green dynamos taste, well, less like Brussels sprouts, and more like a veggie good enough to enjoy all the time.
After several attempts I have finally succeeded by combining balsamic vinegar and honey! In fact, here is a testimony from my hubby: "These aren't bad. They don't taste so Brussel-sprouty." That, my friends, is quite the statement coming from him. (And God bless my sweet hubby for trying my sprouts night after night till I got them right.)
There may be several version of this kind of recipe out there, but here is mine. And I can assure you, it is tried and true! Enjoy!
Honey Balsamic Brussels Sprouts
4-5 cups Brussels Sprouts, cut into halves
1 small red onion, cut into 1/2" slices
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
Salt and Pepper
1/2 cup golden raisins
Directions:
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.
In a large mixing bowl, whisk together honey, vinegar and oil. Add Brussel sprouts and toss to coat. Spread sprouts on baking sheet in a single layer. Sprinkle with salt and pepper to taste.
Roast for 20 minutes, tossing half way through if needed to prevent charring. Remove from oven and toss in raisins. Serve immediately.
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