Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, vitamin A, manganese, dietary fiber, potassium, vitamin B6 and thiamin (vitamin B1) and a good source of omega-3 fatty acids, iron, phosphorus, protein, molybdenum, magnesium, riboflavin (vitamin B2), vitamin E, calcium, and niacin. In addition to these nutrients, Brussels sprouts contain numerous disease-fighting phytochemicals including sulforaphane, indoles, glucosinolates, isothiocynates, coumarins, dithiolthiones, and phenols. Duh! . . . they are Brussels Sprouts!
After all that, I am assuming you get the fact that Brussels sprouts are good for you, right? I don’t really want to bore you with nutritional details but it is clear that this member of the Brassica family is one nutrient dense miniature cabbage.
Oh no, are you one of the many Brussels Sprouts haters? I won’t pretend that I don’t understand . . . because I was a hater too. As a child, oh my, did I hate those things. They always made an appearance on the holiday table. As haters, we can all hear our moms saying, “don’t forget to eat your Brussels sprouts . . . ” YUCK!
So I guess I have to sympathize with my two brussels sprouting kid haters now. Well, I can sympathize but I can still encourage them to try different foods. Who knows? They might like it! I can always wish, I can always be surprised and I can surely always toss into the trash bin uneaten veggies. My kids do not have to like something just because it is good for them. However, I do believe and gently enforce a “no thank you bite” at our table. I do take time in preparing meals so the least they can do is possibly suffer through one measly bite.
But, oh how, I just love my sprouts so much now. Maybe I am trying to simply play catch up on all those childhood years of hating them. However, I do know that this recipe I am sharing with you could possibly turn haters into lovers. Maple-Roasted Brussels Sprouts are really and truly scrumptiously delicious! Those are big words but I am standing by my claim. I can eat the whole baking tray if not stopped. So, maybe my kids will still be haters but the truth is . . . more for me! Hey, I am still playing catch up so I welcome an extra serving any day.
Maple-Roasted Brussels Sprouts
500 grams Brussels Sprouts
2 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp maple syrup
1/2 tsp sea salt
generous grind of black pepper
Preheat oven to 400F/200C.
Cut brussels sprouts in half.
Place on parchment lined baking tray and toss with all ingredients until evenly coated.
Roast for 30 to 35 minutes, stirring mid-way, until soft and caramelized.
EAT! Turn into a Brussels Sprouts LOVER!
To eating a seasonal side dish that you might just fall in love with . . . one Maple-Roasted Brussels Sprout at a time! Hugs, M.