It has been over a week since my last post and as promised I am starting the week with another Meatless Monday recipe with a child’s least favorite vegetable: Brussels Sprouts. Actually I was first introduced to brussels sprouts a few years ago as a frozen vegetable by my dad who would serve it with butter sauce. Then over the summer I went with a former colleague to La Dama, a Mexican restaurant in the Financial District in NYC where I had a roasted brussels sprouts side dish. The sprouts were roasted and it had cheese and lime. It was delicious, but unfortunately, they no longer make this side dish.
Recently, I came across fresh Brussels sprouts on sale two weeks ago at my local supermarket and I decided to purchase a bag. After researching an easy dish to make with these brussels sprouts, I came across a dish that was posted on Once Upon a Chef where the Brussels Sprouts were roasted and mixed with balsamic vinegar and honey.
After being culinary inspired, the world of Brussels sprouts were further explored.
Brussels Sprouts were initially discovered during the 16th century in Belgium. But more importantly, this cruciferous vegetable has many health benefits:
- Prevents cancer especially bladder cancer, breast cancer, colon cancer, lung cancer, prostate cancer and ovarian cancer.
- Contains vitamin C, which protects cells from cancer and heart disease
- Maintain healthy gums, teeth and skin
- Helps with the immune system
- Contains fiber, which regulates the digestive system, prevents constipation, lowers cholesterol levels and reduces heart disease and stroke.
- Contains folate, which prevents birth defect development
- Helps form and maintain DNA
Roasted Brussels Sprouts with Two Vinegars and Honey (inspired by Once Upon a Chef)
There are six ingredients for this dish and the star ingredient is the Brussels Sprouts:
- 1 package (12 0z) brussels sprouts, halved, stems and ragged outer leaves removed*
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon Datu Putu
- 1 teaspoon honey
Everything with the exception of the brussels sprouts were in my pantry. The star ingredient was on sale at my local supermarket for $2.5o.
Six ingredient dish preparation
Remove outer leaves and cut each piece in half. Please the sprout onto a large bowl. Preheat oven to 425 degrees Fahrenheit.
Place brussels sprouts. Sprinkle the brussels sprouts with ground black pepper. Add two tablespoons of olive oil. Toss to combine.
Line baking pan with aluminum foil. Spray the foiled pan with cooking spray. Transfer brussels sprouts to a baking pan. Spread sprouts evenly. Roast in the oven for approximately twenty minutes. Turn halfway for even browning.
Remove pan from the oven and let it cool.
Transfer brussels sprouts to a bowl. Add 1 tablespoon of balsamic vinegar, 1 tablespoon of Datu putu sugar cane vinegar and 1 teaspoon honey. Mix well to blend. Serve.
The total cost to make this meatless and health friendly dish is an investment of less than $20 and the Brussels sprouts only cost $2.50. This dish usually serves 2-3 people, but the ingredients used can be applied to make other dishes such as Adobo and salads.