A Seasonal Side Dish . . . Maple-Roasted Brussels Sprouts

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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.

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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.

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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.

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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.

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