Were Brussels sprouts one of those foods you were forced to eat as a kid? Maybe they were boiled and mushy. Now you have bad memories of Brussels sprouts. Well, I’m here to convert you and the other Brussels sprouts haters in your life. I’ve got the secret to transforming Brussels sprouts from dreaded forced-upon-you vegetable to culinary masterpiece. Want to know the secret?
Roast them. They get a wonderful caramelized thing going on that’s sure to transform even the most hardcore hater. THEN drizzle them with balsamic reduction. Holy wow, no one will be able to resist. And for good reason: Brussels sprouts are little nutrient powerhouses. Let’s look at some benefits.
- high in fiber (about 5 grams for a cup!) & rich in vitamin C
- contain the phytochemical indole 3 carbinole, which helps detox excess estrogens
- part of the cruciferous family, which provide sulfur compounds that support liver detox
Balsamic Glazed Brussels Sprouts (Paleo)
Bonus: You will also learn how to make balsamic reduction, which is tasty on pretty much anything from salad to vanilla ice cream (really).
1 pound of brussels sprouts
1 cup of balsamic vinegar
1 tablespoon grass fed butter
Preheat oven to 400 degrees and prepare the brussels sprouts: chop off the ends and halve them. Wash if they’re dirty. Toss in a large bowl with about 1/4 cup olive oil (didn’t measure how much I used; just make sure they are well coated) and sea salt to taste, then spread in a single layer on cookie sheet. I cover the cookie sheet with parchment for ease of clean up. Put them in the oven to roast and prepare your balsamic reduction.
How to make balsamic reduction: Heat 1 cup of balsamic with 1 tbsp grass fed butter (I love Kerrygold) over medium heat til it boils, then reduce to simmer, swirling occasionally. Let it reduce to desired thickness (I like mine super thick), then remove from heat. Should take about 10-15 minutes.
After 15 minutes, toss your sprouts and flip them. After about 15 minutes more or less (20-30 minutes roasting time in all), remove from the oven. They should be nice and caramelized, like the picture above. Taste to correct seasonings. Drizzle with the reduction, toss, and rejoice. The perfect side dish to accompany anything.
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.
I’ve been using Kerrygold for quite a while. I pick it up at Costco when I go there with friends who are members.
Could you do this with coconut amines instead of balsamic for a GF recipe?
This recipe is gluten free. Balsamic does not contain gluten. The reduction won’t work with coconut aminos.
These brussels sprouts were so delicious and quick to prepare and everyone LOVED them!!!!!