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.