Brussels Sprouts

Brussels Sprouts

Selection

Choose firm, compact, bright green brussels sprouts heads. Buy on the stalk when possible.

Storage

Refrigerate brussels sprouts in a plastic bag up to 1 week.

Benefits

Low fat; saturated fat-free; very low sodium; cholesterol free; low calorie; good source of dietary fiber; high in vitamin C; good source of folate.

Brussels Sprouts Recipe

Ingredients

  • 1 lb. Brussel sprouts
  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 2 Tbsp. raw honey
  • 2 tsp. whole-grain Dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  • Preheat oven to 425 degrees F.
  • Slice off the bottoms of each brussel sprout then cut lengthwise. Remove any damaged outer leaves but keep any loose ones that are in good shape.
  • In a large bowl, combine the balsamic vinegar, olive oil, raw honey, and mustard. Whisk to combine.
  • Add Brussel sprouts into a bowl with the glaze and toss to coat.
  • Transfer the Brussel sprouts to a lined baking sheet, season with salt and pepper, and roast for 20-25 minutes or until tender, and the glaze has caramelized.

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