22 July 2015

Roasted Balsamic Brussels Sprouts Recipe

The name itself conjures a special kinda nightmare among kids (and even some full-grown adults). But Brussels sprouts are really not all that intimidating! (No, really!)

Perhaps its bitterness is what puts people off these innocent little bubs, but that can easily be handled by a little balsamic vinegar and some time in the oven.

Minds may change once the sprouts are hot-off-the-oven with their unbelievably delicious caramelized finish! Let's get cookin'! 

What’s so awesome about Brussels sprouts? Here are some little facts:

 Source: Raw for Beauty

Roasted Balsamic Brussels Sprouts Recipe
Vegan, Gluten-Free, Soy-Free, Nut-Free

250g Brussels sprouts
200g mushrooms (totally optional, but we love how they go with the sprouts)
50g cherry tomatoes
2 cloves garlic, finely chopped
2 tablespoons balsamic vinegar
Extra virgin coconut oil
Salt (we love Himalayan rock salt) and cayenne pepper

1. Clean all ingredients thoroughly.*

2. Drain the ingredients, to get rid of any excess moisture.

3. Heat some extra virgin coconut oil in a pan, and sauté the garlic.

4. Add in the cherry tomatoes and mushrooms, stir until slightly softened.

5. Add in the Brussels sprouts.

6. Pour the balsamic vinegar over, and let sit in the pan for a few minutes.

7. Transfer onto a baking pan, and roast in the oven (20 – 25 minutes at 200°C).

8. Transfer to a serving dish and enjoy! 

PS. They go exceptionally well with some Coriander Lime Brown Rice =) 

Note: *If you have access to a Kangen machine, clean all the ingredients with high alkaline water (pH 11.5) to get rid of pesticide residue. 

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