Brussels sprouts are one of the most underappreciated vegetables in my opinion. They get a bad reputation for being a stinky, disliked vegetable that is almost used as a punishment. You eat your brussels sprouts so that you can allow yourself to have the food that you really want. But most people that I talk to haven’t really experimented with different ways to prepare brussels sprouts. If you have tried them in the past and didn’t like them, humor me and try this recipe before you write them off completely.
You will need:
- Fresh Brussels sprouts (I used a 1-pound bag, but you could easily scale the recipe)
- 1.5 tsp garlic, minced
- 2 Tbsp Balsamic vinaigrette dressing of your choice
- Pepper to taste
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with parchment paper or non-stick foil.
- Trim the ends from the Brussels sprouts and cut them in half. If they are large, you can cut them into quarters if desired.
4. Place Brussels sprouts in a large bowl. Add balsamic vinaigrette and pepper, and mix to coat.
5. Transfer to prepared baking sheet. Roast in oven for 15 minutes.
6. After 15 minutes, remove pan from oven and sprinkle the garlic over the Brussels sprouts. Mix with a spatula to spread the garlic evenly. Return pan to oven and roast until the Brussels sprouts are tinder and slightly charred (8-10 minutes). Serving size is 1 cup of Brussels sprouts. Enjoy!
You could serve this dish as a side with almost any protein (chicken, fish, etc.). To build a balanced meal that will help regulate your blood sugar, be sure to add a moderate carb portion (to give your body energy) and a protein (to slow down the absorption of the carbs).
Nutrition information (per 1 cup serving): 70 calories, 10 grams carbs, 3.3 grams fiber, 115mg sodium