Time for Another Try

Roasted Brussels Sprouts with Balsamic Vinegar and Honey…

We get it: Brussels sprouts are not everybody’s favorite vegetable. Many of us grew up with these pungent mini-cabbages on the kitchen table and attempted everything to avoid eating them. In many households, it held the status of the veggie that kids disdained the most.

In fact, according to a 2008 research study, Brussels sprouts were named the most-hated vegetable in America – beating out spinach and lima beans. But just six years later,
the nutrition-rich cruciferous veggie was considered one of the hottest food trends
in America.

These days, Brussels sprouts are more popular than ever. And it’s easy to understand why. These little balls are jam-packed with healthy goodness:
• A rich source of vitamins A, B1, B2, B5, B6, C, E, H and K.
• Contains potassium, magnesium, calcium and zinc, as well as healthy protein and carbohydrates.
• A natural source of folic acid.
• The antioxidants strengthen immunity, support the respiratory system, help the digestive and cardiovascular systems, and have anti-inflammatory properties.
• Improves the condition of the skin, hair, and nails.
• Speeds up the treatment of infections.
And if prepared correctly, Brussels sprouts are delicious. Roasting is an easy and tasty way to prepare most vegetables. All vegetables have a small amount of naturally occurring sugar; roasting at high temperature caramelizes those sugars and causes chemical reactions that reduce bitter flavors. Modern Brussels sprouts have a mellower, nuttier flavor profile with a less bitter aftertaste.

Believe it or not, scientists have bred Brussels sprouts to taste better. In the 1990s, Dutch researchers identified what made these veggies bitter. Seed companies in the Netherlands began searching through their extensive collections of older varieties of Brussels sprouts for ones that had a lower concentration of glucosinolates. So if you hated them as a child, you owe it to yourself to give Brussels sprouts another try.

For many families, Thanksgiving is a potluck affair. The host prepares the main entrée (traditionally turkey, stuffing, mashed potatoes and gravy), while the guests bring appetizers, side dishes or dessert. This year, be bold and bring this delicious Brussels sprouts recipe, featuring balsamic vinegar and honey.

You may get a look of dismay from the children’s table (and probably a few grown-ups). Don’t let the naysayers deter you – chances are you will convert a few family members.
You can prepare the dish the day before and reheat them the day of the feast. No need to crowd into the host’s kitchen and interrupt the main attraction. •

Roasted Brussels Sprouts with Balsamic Vinegar and Honey

Servings: 6
Prep Time: 10 minutes
Total Time: 30 minutes

Ingredients
• 1½ lbs. Brussels sprouts, halved, stems and outer leaves removed
• 3 T olive oil (divided)
• ¾ tsp. salt
• ½ tsp. black pepper
• 1 T balsamic vinegar
• 1 tsp. honey

Instructions
Step 1: Preheat oven to 425 degrees. Set oven rack in the middle position. Line a baking sheet with aluminum foil.

Step 2: In a bowl, toss Brussels sprouts with 2 tablespoons of the olive oil, salt and pepper. Transfer Brussels sprouts to prepared baking sheet.

Step 3: Roast for 15-20 minutes until tender and golden brown. Turn once halfway through roasting.

Step 4: Drizzle remaining 1 tablespoon of oil, balsamic vinegar and honey over the roasted Brussels sprouts. Toss to coat evenly.

Step 5: Serve & enjoy!