Easy Roasted Brussels Sprouts with Balsamic and Cranberries
Roasted Brussels Sprouts with Balsamic and Cranberries are fantastic. There is just no other way to describe the blend of tender brussel sprouts, sharp and tangy cranberries and the sweet depth of flavor from a good balsamic vinegar. But the best you can afford. The difference between a cheap balsamic vinegar and one that is higher priced is really noticeable. So don’t go cheap here.
The recipe starts by blending the brussel sprouts and olive oil and baking them until they are cooked. Brussel sprouts are an unsung vegetable. They get eaten by those in the know, all the time, but for those who have not tried them, they are really missing out on a fabulous veggie, not to mention a veggie that is action packed with goodness. Brussel sprouts are a member of the cruciferous veggie family. So they are related to cabbage, kale and other similar veggies. And, like them, they are loaded with goodness. Brussel sprouts can help lower cholesterol levels. As well, they contain the highest amounts and types of glucosinolates of any of the cruciferous vegetables. Glucosinolates are called phytonutrients, and these particular ones are the chemical “starting points” for any number of cancer protecting substances in our bodies. As well, brussel sprouts are chock full of vitamin C and many other vitamins and nutrients. They are also not harmful to people with thyroid issues, and can be eaten safely if you have issues in that regard.
Cranberries are another healthful food and together, the cranberries and brussel sprouts make an action packed veggie to eat. The tang of the cranberries, the sweetness of the balsamic vinegar and the plain yummy taste of brussel sprouts will make this dish a sure hit with your family.
Find out how to make this recipe and many others at the website, Aunt Bee's Recipes, by following the link below.
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