Brussels sprouts are an incredible nutrient dense food. Evidence of Brussels sprouts being grown and eaten in Belgium dates back to the late 1500′s. Brussels sprouts are of the same plant lineage as cabbage and broccoli (the Brassicaceae family), meaning that they contain isothiocyanates and glucosinolate; two cancer fighting nutrients. 30% of the carbohydrates in Brussels sprouts are fiber and the remaining carbohydrates have such a minimal impact on your blood sugar that there is no glycemic index rating for these fibrous green nuggets of nutrition. Pair the below dish with grilled lean beef or broiled salmon for a complete meal.
- 1 pound Brussels sprouts (~22 sprouts)
- 1 Tbsp extra virgin olive oil
- 3-4 Tbsp balsamic vinegar
- Salt & Pepper, generous pinch of each (1/2 tsp)
How to Prepare: Preheat your oven to 400 degrees. Place Brussels sprouts in a baking dish and toss with olive oil and balsamic vinegar. Season with a generous pinch of salt and pepper. Next spread out the Brussels sprouts evenly and roast in the oven for 30-40 minutes (stirring halfway through).