Healthy(ish) cooking on a Budget(ish)

Balsamic Brussel Sprouts

Balsamic Brussel Sprouts

Most people I know either love or hate brussel sprouts, there isn’t much in between. I obviously love them, my mom loves to tell this story:

When Amanda was really young, we were in the check out line at Trader Joe’s. The cashier asked Amanda what her favorite thing in the cart was, thinking that Amanda would say something about the chocolates or ice cream in the cart. Amanda proudly said “the brussel sprouts!

Do you hate brussel sprouts? Fun fact: it may be in your genes!

A 2011 study by Cornwall College found that sprouts contain a chemical which only tastes bitter to people who have a variation of a certain gene. The research found that around 50 per cent of the world’s population have a mutation on this gene. The lucky half don’t taste the bitterness usually associated with sprouts, and therefore like them a whole lot more than everyone else. The Brassica gene actually includes cabbage, cauliflower, broccoli, and kale as well!

Crazy right? 

Are you one of the 50% that hate brussel sprouts? Good news! Our tastes do change as we get older, the number and mass of our taste buds decrease as we age and we can start liking flavors that we didn’t when we were young.

Also, thanks to the great world wide web, there are recipes upon recipes for cooking brussel sprouts every way possible with so many other flavors and spices to possibly mask the chemical your body doesn’t love. If you have avoided brussel sprouts like the plague since you were younger, try cooking them differently or adding new flavors and spices to the mix! Some easy options:

  • Roasting in olive oil, like I show here.
  • Shredding and tossing in a salad.
  • Wrapping in bacon, if you’re a bacon lover.
  • In a cheesy gratin mix
  • Toasted with Parmesan cheese
  • Sauted with soy sauce
  • Roasted and tossed with a balsamic dressing, like I’m going to show you today!

And this is just a few! Jump on Pinterest and search “brussel sprout recipes” and find a few to try. And follow me while you’re on there!

Why do I want you to love brussel sprouts?

They are so good for you! Here are just a few great things about brussel sprouts:

  • Brussel sprouts have great cholesterol-lowering benefits.
  • Brussel sprouts have four glucosinolates, which are great for cancer prevention and detoxing.
  • Brussel sprouts are a great source of many vitamin antioxidants, including vitamins A and C.
  • Brussel sprouts are high in vitamin K, which is a regulator of inflammatory responses.
  • Brussel sprouts have a good amount of fiber in them, which is helpful with digestion.

Have I convinced you to try brussel sprouts yet?

If you already love brussel sprouts, high five! Hopefully you love them a little more now. Try out this new recipe that is so fast and so good!

Balsamic Brussel Sprouts

Print Recipe
Balsamic Brussel Sprouts
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
Instructions
  1. Coat the brussel sprouts with the olive oil and seasoning salt, then roast for about 30 minutes at 375.
  2. While the brussel sprouts are cooking, dig the pomegrante seeds out of the pomegrante. Beware, this can get messy! You can buy a cup of seeds from POM! in most produce sections, but they are about twice as expensive.
  3. When the brussel sprouts are ready, pull them out and toss with the seeds.
  4. When ready to serve, top with balsamic vinaigrette!
Recipe Notes

Pro tip: I think this salad tastes the best cold, but you can also serve it warm!

Balsamic Brussel Sprouts are dairy & gluten free, vegan & vegetarian, Paleo & Whole30 Compliant

Nutrition facts per toast: 178 calories, 12.8g of fat, 1.4g of saturated fat, 0mg of cholesterol, 130mg of sodium, 441mg of potassium,15.5g of carb, 3.6g of fiber, 8.2g of sugar, 3.3g of protein. 30mg of Calcium,1mg of Iron.



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