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 to...you 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.
Ingredients:
16 oz. brussel sprouts (halved)
1 red onion (small)
6 cloves garlic (sliced thinly)
3 tbsp. olive oil
Glaze:
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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