I know, I know, I know. There is a more than 50% chance that you are reading this thinking: “What is wrong with this woman”? I do not like Brussel Sprouts. I hated them since childhood and there is not a chance in a million years that I will try this roasted Brussel sprouts recipe. Bear with me…
Because I am with you. I am THAT girl who always hated them. And perhaps, we have our parents to blame for this distaste?! Whoever thought that it would be a great idea to throw something that is already slightly bitter in its original state into a pot of boiling water with zero added anything and boil the heck out of them…? I am by no means surprised that they have such a bad rep.
But – let us break the stigma 💪🏻! Or as my sister always says: “Sometimes what she does looks funny – but it always turns out nice.” 😂 A slight insult and compliment in the same sentence… only siblings can pull it off like that – am I right?! 😉 I guess what I want to say is the following: These beauties are delicious and I promise you they will be nothing like the bitter, mushy experience of your past. It is all in the making (or in this case baking – haha) of them. The balsamic vinegar will sweeten up whilst roasting and the honey will add an additional slightly sweet note to them. This will be perfectly complemented by the cayenne, garlic, and onion. The Pistachios and Pomegranate Seeds will add additional texture and bursts of flavor. You will never look back!
Why are these Roasted Brussel Sprouts good for you?
Brussel sprouts are a cruciferous vegetable that is high in both vitamins and minerals. They contain a large amount of Vitamin K, which helps to synthesize proteins in our body and is essential for making our blood clot – thereby avoiding extensive bleeding. Brussel sprouts are high in Vitamin C, which helps to boost our immunity. They also contain Vitamin A, further supporting our body’s immunity and eye health. Last but not least, they are high in antioxidants (a recurring theme on this blog 🙌🏻), in particular, one called “kaempferol”. This antioxidant may reduce the growth of cancer cells, decrease inflammation and increase heart health.
Pistachios are not only delicious but also highly nutritious. They contain – amongst other things – Vitamin B6, Thiamine, and Copper. Vitamin B6 is important for protein metabolization in our bodies. It also helps with blood sugar regulation and aids in carrying oxygen to our red blood cells. Thiamine (also called Vitamin B1) is important for metabolizing glucose in the body and thereby breaking down carbohydrates to be used as energy. Copper, together with iron, allows the body to form red blood cells. It also helps our body to absorb iron better. Copper may protect you against cardiovascular disease and potentially osteoporosis. Pistachios contain two antioxidants called “lutein” and “zeaxanthin”. These two are particularly helpful for your eyes, protecting against blue light damage and age-induced degeneration of the eye-sight.
These little ruby-red seeds do not just look pretty in a picture 😉. Pomegranate seeds are high in Vitamin C, K, Folate, and Potassium. They are highly anti-inflammatory and have been shown to reduce inflammation not just in the digestive tract but also in breast and colon cancer cells. In fact, pomegranate and its juice may be so potent that it might stop colon cancer by slowing the cancer cell production or inducing the cells to die. More studies need to be made on this topic – but the powerful, medicinal properties of pomegranate seeds I think is hard to be denied.
How to adjust this recipe to your dietary requirements?
This recipe is both vegetarian and paleo. For a vegan version, simply swap the honey with maple syrup or your liquid sweetener of choice.
These Roasted Brussel Sprouts taste great with my Simple Baba Ganoush or hummus to dip into. Enjoy this treat and I hope it will transform your thinking about Brussel sprouts as much as it did for me 🤗
Roasted Brussel SproutsCourse: SidesCuisine: Vegeterian, vegan-optionDifficulty: Easy
These roasted Brussel sprouts are crunchy, yet soft and simply divine. Every bite is a taste sensation with the flavor of both savory and a little sweet.
- For the sprouts
500gr brussel sprouts
½ cup (50 gr.) pistachios
½ cup (85 gr.) pomegranate seeds
- For the sauce
1 garlic clove, minced
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp honey
¼ tsp salt
¼ tsp cayenne pepper
Dash of pepper
Optional (but highly recommended) 1 small white onion, sliced
- Pre-heat the oven to 200 degrees (400 Fahrenheit)
- Wash and cut the stalk off the sprouts. Peel off the outer leaf layer and halve the sprouts. Put into a baking dish. If wished, add the optional onion (highly recommended to add!!)
- Prepare the sauce by combining the garlic, olive oil, balsamic vinegar, honey, salt, cayenne, and pepper. Pour over sprouts and mix thoroughly
- Put into the oven and bake for 25 minutes. Stir and set the oven to “grill” for the last 10 minutes (if necessary adjust the oven rack so that the sprouts are directly under the grill). The sprouts will be done when lightly charred and smelling fragrant
- To serve, combine sprouts with the pistachios and pomegranate seeds and serve immediately alongside some hummus or as a side to your main. ENJOY!