Roasted Brussels Sprouts

You know the cheesy movies from the 90s where the shy girl gets the guy in the end after he finally sees her for who she really is? In this scenario, we are the guy and Brussels Sprouts are the shy girl, because after rejecting this vegetable in our childhood, we are head over heels in love with them in our 20s. We honestly cannot understand why these little green veggies got such a bad rap in our youth since we cannot get enough of them now. With our newfound Brussels love affair, we have perfected preparing these by roasting them, and cannot wait to share this recipe with you. These may just be your Thanksgiving must-have side dish!

For this recipe, our key ingredient is: Brussels Sprouts    

Here’s why we care about this recipe:

  • Brussels Sprouts contain an antioxidant (specifically kaempferol for all your science lovers out there) which has been shown to potentially reduce cancer growth as well as reduce the overall risk of cancer. With so many suspect additives linked to cancer risks in our foods today, it is always a plus to find a food that actually is the antithesis of those unhealthy options. Additionally, it boosts inflammation and gives your heart health a boost, too.
  • All systems go: Brussels sprouts have been proven to support the functionality and overall health of the body’s detox system,  its antioxidant system, and its anti-inflammatory system.
  • Brussels Sprouts are also a wonderful plant source alternative to fish if you are seeking to up your ALA Omega 3 fatty acid intake. Often times, fish and seafood are a great source, but if you are looking to be plant powered, bump up your Brussels intake to get this health benefit. This helps reduce inflammation in your body.
  • Always an overshare, but we are both riddled with stomach issues and food sensitivities. This forces us to really take care of our digestive tract, and a big portion of brussels sprouts with your meal is an easy way to do so. They are packed with fiber, boost regularity, and will reduce constipation.
  • Finally, one of our favorite qualities about this veggie is their vitamin C punch- a single cup contains 120% of your daily recommended value! Cold season doesn’t have to mean sickness if you are increasing your Vitamin C intake through these little green beauties. Vitamin C boosts the immune system, acts as an antioxidant and lowers your risk of chronic diseases.

Photo Nov 03, 7 27 00 AMPhoto Nov 03, 7 36 46 AM (1)Photo Nov 03, 7 41 00 AMPhoto Nov 03, 7 41 29 AMPhoto Nov 03, 8 36 46 AM

Roasted Brussels Sprouts and Butternut Squash with Cranberries and Pecans

INGREDIENTS

  • 4 cups halved brussels sprouts
  • 4 cups butternut squash, peeled, seeded and cut into ½ inch cubes
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey (use maple syrup for vegan option)
  • 1 teaspoons salt
  • ¾ teaspoons ground black pepper
  • 1 cup pecan halves
  • ½ cup dried cranberries

DIRECTIONS

  1. Preheat oven to 450 degrees.
  2. Place brussels sprouts and butternut squash in a large bowl. Drizzle with olive oil, balsamic vinegar, honey, salt and pepper and give it a good mix.
  3. Spread mixture onto a baking sheet and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the mixture a good toss to make sure they are evenly roasting and browning.
  4. 10 minutes before they are done, sprinkle pecans on baking sheet and place back into the oven to finish roasting.
  5. Once the edges are crisp and brown, remove the baking sheet from the oven and toss in cranberries. Serve immediately.

NUTRITIONAL INFORMATION Yield: 8 servings

Amount Per Serving: Calories: 150, Total Fat: 9.3g, Saturated Fat: 1.2g, Cholesterol: 0mg, Sodium: 305mg, Total Carbohydrates: 18.1g, Dietary Fiber: 3.7g, Total Sugars: 7.5g, Protein: 2.6g

 

A final pro tip, from us to you: make this into the perfect meal by adding a fried egg on top of a big portion, and thank us later. Let us know how you like this recipe in the comments below!

XO,

Amanda and Christina

 

1 Comment

  1. Pingback: Pecan Pumpkin Pie Bars | A Healthy Hint

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