Roasted Honey Balsamic Brussels Sprouts

  • PREP 10 minutes
  • COOK TIME 30 minutes
  • SERVES 6
Brussels Sprouts 880x625 Acf Cropped

Functional Foods Highlight

Brussels Sprouts have come a long way since I was a kid. What was once a dreaded Thanksgiving side, that my mom insisted on putting on my plate, is now a dish to be celebrated. And this recipe is one to get excited about!

Food Farmacy

  • 1.5 pounds Brussels Sprouts trimmed and halved
  • 4 oz. Bacon or Pancetta cut into ½ inch cubes (optional)
  • 2-3 tablespoons olive oil
  • ½ cup good Balsamic Vinegar
  • 1/4 cup honey
  • salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees F
  2. On a lined baking sheet, spread brussels sprouts and bacon (if using) in an even layer; drizzle with olive oil and season with salt and pepper
  3. Roast until tender and crispy on the outside, about 25-30 minutes

4. While brussels sprouts are roasting, add balsamic and honey to a medium sized saucepan over medium heat

5. Cook until sauce thickens, stirring occasionally (about 10-15 minutes)

6. When brussels sprouts are out of the oven, drizzle with balsamic honey glaze and serve right away (Start with a tablespoon of glaze and add from there)

From the Chef:  

If you don’t want to use honey, maple syrup is a perfect alternative! You can also make this dish vegan by using maple syrup and going without the bacon.  

From the Doc:

Balsamic vinegar has been show to aid in weight loss, help digestion, improve skin health, and help stabilize blood sugar.

Sources

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