Brussels sprouts are back in season, and I could not be happier. The crunchy little buds may be an acquired taste, but they’re a lot like tofu in that their deliciousness depends on how well they’re manipulated. I, for one, prefer them more on the crispy side, opting to fry or roast them, but the possibilities are seriously endless. As brussels sprouts have a particular bitterness to them, they’re paired best with very sweet or savory components, like sweet chili dressing or bacon, their most popular partner.
Brussels sprouts are high in fiber and incredibly good for you, exceeding your recommended daily doses of Vitamins C and K and (over 250% and over 150%, respectively), promoting bone health and helping prevent high blood pressure, inflammation, stroke and cancer. Plus, they’re filling enough to eat alone as a sustainable snack or meal replacement.
This surprisingly simple recipe incorporates sliced onions, which caramelize in the balsamic vinegar and kosher salt and lend a wonderful light sweetness to the sprouts. They’re an awesome accompaniment to whole wheat couscous and a light protein, like tilapia.
This side serves four.
1 lb. brussels sprouts, halved (or quartered, if you’re cooking for little ones)
1 small yellow onion, sliced
pinch kosher salt
2 tbsp. balsamic vinegar
2 tbsp. olive oil
1/4 tsp. pepper
Preheat oven to 400 degrees.
- Toss sprouts and onions. Combine vinegar, salt and pepper and slowly whisk in olive oil to form a vinaigrette. Pour over sprout mixture and toss to combine. Spread evenly on a baking sheet and roast 30-40 minutes, tossing occasionally, until veggies have browned and crisped considerably. Serve warm. Optional: sprinkle with kosher salt and/or grated parmesan cheese before serving.