Brussels sprouts have always tested the patience of parents and bravery of picky eaters, young and old. However, various types of sprouts are becoming well-known nowadays as a potent “superfood” that can do wonders for your body because they’re rich in nutrients and deliver vital health benefits.
If you’re looking for an appetizing way to prepare Brussels sprouts, look no further than this Balsamic Drizzled Brussels Sprouts recipe from Naturally Savvy. The balsamic vinegar adds that much needed flavor to the Brussels sprouts, and in no time, your family and friends might be back for seconds.
Balsamic Drizzled Brussels Sprouts Recipe
Serving Size: 6-8
- Heat oven to 400 degrees Fahrenheit. On a large rimmed baking sheet or in a large casserole dish, toss the Brussels sprouts with oil, garlic, salt and a few grinds of freshly ground pepper.
- Roast until tender and slightly golden, approximately 25 minutes.
- Remove from the oven and drizzle with 1 to 2 Tbsp. (or more) of balsamic vinegar. Taste and adjust seasoning if necessary.
This Balsamic Drizzled Brussels Sprouts Recipe Bursts With Flavor
Sprouts, which are edible germinated seeds of flowers, beans, legumes, vegetables or grains, are becoming well-known for their nutritional content and health benefits that you cannot get from their mature versions.
Brussels sprouts are low in calories, and contain various vitamins (A, B1, B2, B6, C and K), minerals (magnesium, phosphorus, iron, potassium and calcium, to name a few) and antioxidants (ferulic and caffeic acids, kaempferol and isorhamnetin). Brussels sprouts also contain sulfur-containing compounds called glucosinolates1 that break down into isothiocyanates and activate cancer-fighting enzymes.
Cooked Brussels sprouts will have a bright green color, slightly crisp texture and nutty/sweet flavor. Don’t overcook your Brussels sprouts as the taste changes and the nutrients become damaged. They will become overly smelly, mushy and turn a pale green color.
For this recipe, skip unhealthy vegetable oils and use coconut oil instead. It contains healthy medium-chain fatty acids (MCFAs) that don’t require special enzymes to be metabolized. Plus, MCFAs are easier to digest and break down in your body, and are sent to the liver directly where they’re converted into energy instead of being stored as fat.
Garlic not only provides your food additional flavor and spice, but it’s good for your health too. Its antioxidant properties can help suppress bacterial, viral and parasitic infections, fight free radicals and cancer cells, and improve your immune system. Garlic also helps reduce inflammation in your body and boost cardiovascular health and circulation.
While balsamic vinegar traces its roots to Italy, this ingredient has become popular in different cuisines worldwide because of its sweet and tart taste, which sets it apart from other types of vinegar. An article in The Times of India highlights balsamic vinegar’s health benefits, including:2
- Weight loss: balsamic vinegar helps in regulating your appetite, preventing overeating and increasing the amount of time it takes for your stomach to empty. This vinegar is also low in calories and contains calcium, iron, manganese and potassium.
- Helps blood circulation: antioxidants called polyphenols are present in balsamic vinegar, and they fix free radical-caused damage in your body. These polyphenols are also able to shield the body from heart disease and cancer.
- Helps in digestion: balsamic vinegar boosts the activity of an enzyme called pepsin. This enzyme enhances your body’s metabolism and breaks down protein into smaller amino acids that could be absorbed more easily by your body.
- Improves immunity: balsamic vinegar is made from grapes, which contain antioxidants that are able to fight cell damage and enhance your body’s immune system and flexibility of your blood platelets.
- Regulates blood sugar: if you’re diabetic, balsamic vinegar is able to improve insulin sensitivity, and in turn normalizes blood sugar more easily and lessens unwanted diabetes side effects.
Sources and References
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