Thursday, November 17, 2016

Rosemary Roast Brussels Sprouts

Just a quick post to give you an interesting, quick, and healthy recipe to bring to an upcoming Thanksgiving celebration! Most people overlook Brussels sprouts, with bad memories of their bitter leaves from childhood. Did you know that many bitter vegetables sweeten as you roast them though? While many people think that you need oil to roast vegetables, that's not true! I made a simple glaze of balsamic vinegar, vegetable broth, garlic, and rosemary, which skipped the oil & definitely filled the house with some happy smells as it was cooking. If that's not enough to convince you to try this recipe, may I remind you of the health benefits of cruciferous vegetables, including a correlation with cancer prevention?

Rosemary Roast Brussels Sprouts

4c fresh Brussels sprouts
1 large onion
1c vegetable broth
1/4c balsamic vinegar
2T nutritional yeast
1/2T powdered garlic
1/2T dried rosemary
salt to taste

1. Preheat oven to 350F.
2. Meanwhile, quarter fresh Brussels sprouts, slice the onion, and add both to a mixing bowl.
3. Add vegetable broth, balsamic vinegar, nutritional yeast, garlic, rosemary, and salt to bowl. Stir to coat the vegetables.
4. Cover a baking sheet with parchment paper. Spray with non-stick cooking spray. Spread vegetables evenly across sheet.
5. Bake for 45 minutes to an hour, stirring halfway to ensure homogenous baking. Enjoy!

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