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Roasted Balsamic Brussel Sprouts

If I'm going to be perfectly honest, I've always hated brussel sprounts. I mean, unless you covered them completely in bacon grease along with mounds of crispy bacon, I wouldn't touch them with a ten-foot pole. But if you're going to eat them that way, then what's the point of eating them?

I had my first real (good) experience with these delicious miniature cabbage-looking thingys after my husband and I transitioned to a whole food plant-based diet. I kind of had can't be a vegan and not eat vegetables, right? So I started trying all the vegetables I ever hated as a kid and refused to eat. So of course, brussel sprouts was at the top of that list (after beans - ugh!). And I got a winner.

Try these. They're delicious and great for your kidneys. Let me know how they turn out.


16 oz. brussel sprouts (halved)

1 red onion (small)

6 cloves garlic (sliced thinly)

3 tbsp. olive oil


1 tbsp. olive oil

1 shallot (chopped)

4 tbsp. balsamic vinegar

1 tbsp. fresh rosemary (chopped)

salt and peper (to taste)

Step 1

Preheat oven to 425 degrees.

Step 2

Combine brussel sprouts, onion, garlic and 3 tbsp. olive oil. Season with salt and pepper and spread out on a greased cookie sheet.

Step 3

Roast for 25 to 30 minutes, or until tender.

Step 4

Meanwhile, prepare the glaze. Saute shallot in olive oil over medium-high heat, until tender. Add balsamic vinegar and cook another 3 minutes. Stir in rosemary.

Step 5

Pour glaze over brussel sprouts and serve!

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