The verdict is in. Brussels Sprouts are SO hot right now. I don’t know how these yummy greens got a bad rep and entered into our childhood nightmares but they are actually sooooo delicious. When roasted, Brussels sprouts are a crispy, healthy substitute for some of your favorite (and maybe a little bit unhealthy) savory snacks! They are jam-packed with protein, fiber, and Vitamin C.
Here’s an easy recipe for a balsamic roasted Brussels sprout that’s perfect for a summer side dish. If you’re a nut lover, I’d strongly recommend adding walnuts to this recipe. The walnuts bring out the nutty flavor in the Brussels sprouts. I’m obsessed with sprouted nuts these days. Not only are they nutritionally beneficial but also easy to digest.
- 12 oz. Brussels sprouts, cleaned, ends trimmed, and sliced in half, lengthwise
- 2 tbsp Balsamic Vinegar
- 2 tbsp Dijon Mustard
- 1 tbsp Olive Oil
- 2 tbsp water
- Walnuts (optional)
- Salt and Pepper
- Heat oven to 425 degrees
- In a small bowl, mix together balsamic vinegar, Dijon mustard, olive oil, water, salt and pepper
- Add Brussels sprouts and walnuts, if using, to the balsamic-dijon mixture and toss. Transfer to baking dish and bake for 20 minutes.
TIP: If you like your sprouts a little crispier, leave in for ten extra minutes on boil. You will know they are done when they are brown on the outside and tender. When ready to serve, I can promise you won’t have to “force” your children to eat their veggies … they’ll actually WANT to eat them. Hallelujah!
Actress, model, active humanitarian, & Mom! Author of 'Everyday Chic'.