Roasted Brussel Sprouts

OK.  I know brussel sprouts aren't on many people's "most favorite vegetable" list.  My husband isn't a huge fan.  My boys both took a bite their first time and didn't want anything to with the adorable little cabbages (they must get that from their father!).  I, on the other hand, love them.  I can't get enough of them.  And prepared like this, roasted and with a little drizzle of white wine vinegar and honey, they were irresistible.

 

I ate almost the entire pound.  No joke.

We figured out I got 9 grams of protein, 36 grams of fiber, over 3 times my daily need of Vitamin C and quite a bit of calcium (as far as "from vegetables" calcium goes).

And what's not to love?  It's easy.  They're super tasty (even Scot, who isn't a fan of the vegetable, said that the taste was great) and they pop so easily into your mouth.

I should know.

Ahh...brussel sprouts...so good!

 

Roasted Brussel Sprouts 

Serves 6 (or 2 people who just love love love them!)

Active time: 3-5 minutes

Cook Time: 30 minutes

Total time: 35 minutes

Serving Suggestions: With sweet potatoes and our Lentil Loaf.

What you'll need:

• 1 lb frozen brussels sprouts
• 1 TBLS olive oil
• 1 TBLS white wine vinegar
• 1 TBLS honey
• salt & pepper to taste

What you'll do:

• Preheat oven to 350.
• Toss the sprouts in the olive oil and place on a lined jelly roll pan.
• Roast in the oven for 30 minutes.  Stir after about 20 minutes.  Take out once they are soft (fork tender) and just starting to brown.
• Mix together the vinegar and honey, add salt and pepper to taste.
• Combine sprouts and dressing in a bowl and stir gently until coated.

Nutrition Facts (per serving, 1/6 of recipe):

Calories 62 (Calories from fat 23); Total Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 8mg; Potassium 282mg; Total Carbohydrate 9g (Dietary Fiber 3g); Sugars 3g; Protein 3g; Vitamins/Minerals - Vitamin A 466 IU; Vitamin C 56mg; Calcium 20mg; Iron 1mg; Folate 93mcg