Dish It Out: Roasted Brussels Sprouts

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I get it... most people either love brussels sprouts or they hate them. For years I refused to try them because I had always heard about how yucky they were-- and then I decided to take the plunge one day and try something new. I was so upset with myself for missing out!

I am recommending brussels sprouts if you enjoy the taste and various methods of preparation because they have enormous health benefits. It is a wonderful food for regulating the body's sugar intake and is packed with antioxidants that help fight disease. It is a low calorie food which is also low carb, while still offering excellent doses of Vitamin K and Vitamin C. Finally, brussels sprouts are high in fiber.

Long after that I had only had brussels in a butter sauce because that was my initial introduction to them. I usually eat them as a side but that all changed once I treated a friend of mine to Romano's Macaroni Grill. Their appetizer menu features Crispy Brussels Sprouts drizzled with a balsamic glaze. That dinner turned out to be the second introduction to brussels sprouts that changed my palette! I couldn't put the fork down enough to get to the rest of my dinner. The experience also inspired me to go home and figure out how to make them without deep frying them. I rarely eat fried food with exception of potatoes and eggs in the morning.

I found several recipes for oven roasted brussels sprouts but thus far my favorite has been this one I tried from What I really love is the recipe and instructions are simple enough to do it exactly has he did or to vary it a bit according to your taste and expectation of texture. You only need a few ingredients for the base recipe (unless you prefer to vary):

  • 1 1/2 lbs brussels sprouts (See Note 1)

  • 3 tbsp olive oil separated

  • 3/4 tsp kosher salt

  • 1/2 tsp ground black pepper

  • 2 tbsp balsamic vinegar (or balsamic glaze - thicker!)

  • 2 tsp honey

Click here for the full instructions as well as nutritional information. Have you tried this dish? How did you vary the taste to make it more "you"?

**Recipe recommendation is solely the opinion of and is not affiliated with the organizations linked within the post.

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