Balsamic Brussels Sprouts


Let’s face it, no vegetable tastes good overcooked, but Brussels sprouts can take on a sulfurous odor and slimy texture when steamed too long. They also loose all those vital nutrients, like cancer fighting compounds when overcooked so gentle roasting and light steamy preserves nutrition and taste.

Serves 1


2 teaspoons canola oil
1 pint Brussels sprouts, cut in half
1/8 teaspoon salt
1 tablespoon balsamic vinegar


Preheat the oven to 400F. Heat a large skillet over high heat. Add the oil and the Brussels sprouts. Sprinkle the salt evenly over the Brussels sprouts and continue cooking about 2 minutes or until they start to brown.

Drizzle the vinegar over top and slide the skillet into the oven and bake about 3 to 4 minutes, until they are tender. Serve immediately.

Nutritional Stats Per Serving

Serving size: 2 cups Brussels sprouts
193 calories, 6 g protein, 23 g carbohydrates, 9 g fat (0 g saturated), 0 mg cholesterol, 6g fiber, 396 mg sodium

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