Growing up there was one vegetable I could literally not tolerate – brussels sprouts. I remember many nights sitting there looking at those little “mini cabbages” on my plate and thinking of 101 ways to get out of having to eat them – and being brought to tears when faced with the reality that I was going to have to eat them, like it or not!
A few years ago I decided to be brave and give this vitamin packed little super star another try. My friends all raved about brussels sprouts and after learning that they contain high levels of vitamin C (102% DV) and vitamin K (169% DV), are a good source of B vitamins, essential minerals and fiber, how could I not give them another try?
I have found that my favorite way to eat brussels sprouts is roasted – with plenty of other goodies – like garlic, salt, bacon sometimes, onion… you get my drift. Roasting vegetables is one of my favorite ways to clean out the refrigerator – especially in the fall/winter. Everything gets chopped up, finds its way to a tray, does a little happy dance with olive oil and spices and presto – the perfect side dish to any meat or a vegetarian dish that can stand on its own.
So, let’s get to it! This is a loose adaptation of how this dish normally comes together for me – use this as a guide and feel free to try out different vegetable and spice combinations based on what you have.
ROASTED BRUSSELS SPROUTS & SWEET POTATOES WITH BALSAMIC GLAZE
Preheat oven to 400° F
1 medium to large sweet potato chopped to bite size pieces
1 package (roughly 3-4 cups) of brussels sprouts, trimmed and cut in half (vertically works great)
1 red or yellow onion cut into bite size pieces
3 TBSP olive oil
1 tsp garlic powder
1/2 tsp cumin (for more heat, use cayenne)
Salt to taste
Balsamic vinegar (I used the Seranno Honey Balsamic from Taste – find similar here)
Nuts, dried cranberries, feta or crumbled goat cheese – all optional, but make great additions to the dish
Place chopped vegetables on a sheet pan covered in foil or a 9″ x 13″ baking pan. Drizzle with olive oil, add seasonings, stir and pop it in the oven to cook for about 45 minutes (or until you vegetables are the softness you like best).
You can reduce the balsamic to create a glaze, however, I usually can’t be bothered to reduce and just toss the vegetable mixture with my favorite flavored balsamic vinegar when I add the nuts, cheese and dried fruit.
While you can certainly serve this as a side dish with your favorite grilled meat, I love it as a meatless lunch option.
What is one food from your childhood that you have learned to like? My other childhood food challenge was beets – but look, I overcame that one, too thanks to this yummy Beet, Arugula and Goat Cheese Salad recipe. Let’s talk brussels sprouts, beets and other childhood food challenges in the comments below!