Roasted Brussels Sprouts with Balsamic Glaze
Not a fan of Brussels sprouts? This flat-belly recipe will change your mind. Roasting brings out the most amazing blend of flavors and sugars naturally in vegetables. The balsamic glaze with raisins adds a sweet-tart balance to this earthy veggie. For variety, stir diced Granny Smith apples or dried tart cherries into the Brussels sprouts.
Prep time: 10 minutes
Cook time: 18 minutes
Yield: 4 servings
4 cups Brussels sprouts, halved
1 tablespoon olive oil
1/2 tablespoon minced garlic
1/8 teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoons sliced almonds
2 tablespoons raisins
1 tablespoon balsamic vinegar
1/2 teaspoon agave nectar or honey
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
In a large bowl, toss the Brussels sprouts with the oil, garlic, salt, and pepper.
Spread the Brussels sprouts evenly on the baking sheet and bake for 18 minutes. Give the Brussels sprouts a stir halfway through to ensure even baking.
In a large bowl, mix the almonds, raisins, balsamic vinegar, and agave nectar until combined.
Toss the roasted Brussels sprouts in the bowl with the balsamic glaze.
Per serving: Calories 110 (From Fat 54); Fat 6g (Saturated 1g); Cholesterol 0mg; Sodium 89mg; Carbohydrate 13g (Dietary Fiber 4g); Protein 4g.