Roasted Brussels Sprouts with Horseradish Honey Mustard Glaze
Brussel sprouts are an under appreciated vegetable that this recipe for Roasted Brussels Sprouts with Horseradish Honey Mustard Glaze really works to change. Brussel sprouts have long been one of my favorite veggies, but not many people eat them. I enjoy them warm or cold, and often eat a few just as a snack. They are quick to prepare and easy to steam, the method to best release their wonderful nutritional qualities. Brussel sprouts are part of the cruciferous vegetable family, like cabbage, kale, and broccoli. Brussel sprouts contain anti-oxidants and anti-inflammatories like their close relatives, including cholesterol lowering compounds and cancer protection. Brussel sprouts are considered very important in this regard because of the glucosinolates (four of them) that are found in this vegetable. Other members of the cruciferous vegetable family also contain this phytonutrient, but not in the quantity or range of this little mini-cabbage.
Brussel sprouts are another vegetable that should be cut and then allowed to sit in the oxygen to get its beneficial nutrients going—before you expose them to heat. Let them sit a few minutes after you cut their ends, and then steam them, as lightly as possible, but not over cooked. This will maximize their nutritional benefits for you. Members of this vegetable family are recommended for consumption several times a week, so get used to eating these veggies and learn to enjoy them! They are fabulous.
This recipe adds bacon to the brussel sprouts, which is a great salty and savory complement to the lighter flavor of the vegetable. Honey and mustard are also great seasonings for this dish. It is quick and easy to make, and so action packed with goodness, this recipe needs to become something all of us make regularly.
Find out how to make this recipe and many others at the website, The Beach House, by following the link below.
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