Brussels sprouts are a food that many children and adults demonize. The tiny green heads of sprout don’t really look very appealing and their strong cabbage-like flavor can be a real turn off if not done correctly.
When eaten regularly, however, Brussels sprouts can be a powerful protector of the stability of white cells, can help regulate cholesterol, and can help protect against cancers. Brussels sprouts contain copious amounts of nutrients and can help fill the “green veggie” quota. It is important to make sure that Brussels sprouts are absolutely delicious by finding the right recipe, so that you don’t turn your kids off to them. The following recipe can help you make the green veggies more palatable.
Balsamic Brussels Sprouts
- 2 pounds Brussels sprouts
- 4 tablespoons olive oil
- 3 cloves garlic
- Salt and pepper
- 3 tablespoons balsamic vinegar
- Wash Brussels sprouts and garlic well
- Cut brown part of each Brussels sprout and cut in half. Remove brown leaves and discard
- Mince garlic cloves
- Preheat oven to 400 degrees
- Heat oil in a large oven safe skillet over medium heat
- Add Brussels sprouts cut side down and allow to cook for about 3-5 minutes without disturbing
- Shake pan to release Brussels sprouts, and then add the garlic, salt, and pepper. Cook for about one more minute
- Remove pan from stove, flip sprouts, and place in the oven. Cook for about 10 minutes, or until sprouts are tender
- Remove pan from oven and add balsamic vinegar. Mix well to coat.
- Add more salt and pepper as desired
- Enjoy! If kids are not sold after the first bite, adding one tablespoon of honey and mixing well may help to sweeten the sprouts even more