Let’s learn all about this wonderful veggie!
Brussels sprouts are a delicious vegetarian and gluten-free side dish. They resemble a miniature cabbages and gained their popularity and name in Brussels, Belgium in the 13th century.
Brussels sprouts are a staple for dinner night at Case Pimentel. LTP is ecstatic when he hears it’s on the menu. During the pandemic, the amount of meals created and eaten at home increased immensely. Snack time was often a touch time while juggling back-to-back Zoom meetings that conflicted with the kiddos 10:30 a.m. school recess/snack break. Problems give rise to opportunities instead of setting you back and causing stress and worry. I began scheduling my meeting at five past the hour to allow a few minutes to prep for snack, and my husband moved around his schedule to run laps. Upon arrival from PE, he’s treated with a snack lot of nutrition in each bite.
They’re a rich in vitamins and minerals; vitamin C, vitamin K, folate, calcium, iron and potassium. Eating Brussels sprouts may help protect against various cancers. They are a fantastic way to prevent high blood pressure, high cholesterol, heart disease, and diabetes.
These roasted Brussels sprouts are delightful and super tasty!
They will convert any Brussels sprouts skeptic.
- 1½ lb. Brussels sprouts, halved
- 2 tsp grainy mustard
- 2 tsp Dijon mustard
- 2 – 2 ½ Tbsp honey
- ⅓ cup red wine vinegar
- ¼ cup olive oil
- ¼ tsp red pepper flakes
- 1 tsp kosher salt
- ½ tsp black pepper
- Pomegranate seeds
- Preheat oven to 400 degrees F
- In a large mixing bowl, whisk together mustards, honey, red pepper flakes, red wine vinegar, olive oil, salt and pepper.
- Add halved Brussels sprouts to the bowl and gently toss to coat.
- Allow Brussels sprouts to marinate for 10 minutes.
- Spray a baking sheet with oil, then add the Brussels sprouts and place in oven.
- Roast sprouts on middle rack for 20–25 minutes.
- To serve, top sprouts with pomegranate seeds.