In this recipe, Brussels sprouts gain a sweet and almost nutty flavor when roasted in a high-temperature oven. Tossing them in balsamic vinegar and a touch of brown sugar enhances these flavors and helps the sprouts caramelize further. These are best and most crispy when very well browned (nearly burnt looking).
4 Portions • 100 Calories = 2/3 cup
Prep Time: 15 minutes Bake Time: 20 minutes
Ingredients:
1 pound Brussels sprouts, trimmed and halved
1 1/2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon balsamic vinegar
1 teaspoon light brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
- Preheat the oven to 425°F.
- In a large mixing bowl, toss Brussels sprouts in all of the remaining ingredients, until well coated.
- Spread the coated Brussels sprouts on a sheet pan in a single layer and bake for 20 minutes, stirring halfway through. Sprouts are done when well caramelized and fork-tender.
Helpful Tip: Brussels sprouts can vary in size quite a bit. If you have a few sprouts that are larger than the others, it is a good idea to cut those into quarters to ensure that they cook through as quickly as the smaller, halved sprouts.
Nutritionist, cookbook author, publisher and health and wellness entrepreneur Mona Dolgov lives her lifelong mission of creating healthier food products, recipes and inventing simple culinary tricks to easily create practical and healthier lifestyles. She is President of You Live Right, LLC, where she has authored and published over 20 cookbooks for top-selling kitchen appliances, health and wellness products and grocery retailers, focused on simplicity and using nutritious ingredients. She also is a private nutritional coach, offers educational and fun dinner classes at Mona’s Kitchen, and is a speaker on nutritional well-being. Plus, she is very excited about launching Cook U. Follow Mona on Facebook or Instagram @monadolgov
She recently co-authored The Perfect Portion Cookbook, a 5-star rated cookbook (with Hollywood star Anson Willams) that makes American classics healthier and guides consumers to healthier portion control. This book (and Mona) was featured on the Today Show, The Doctors, and The Huffington Post. Learn more at www.theperfectportion.com
She is completing her second cookbook, Satisfy, that will be launched in 2020, focused on simple nutritionally balanced meals all 500 calories or less with real ingredients and real portions. All of the recipes are gluten-free.
