Mr. Brussels Sprout, I think I like you.
Recently, due to my interest in holistic cancer prevention, I’ve switched to a mostly plant-based diet. If you are interest in that type of thing, this is a great book that I’m reading, Radical Remission; Surviving Cancer against All Odds. It is very inspiring. Since I’ve began upping the fruits and veggies, I’ve discovered that this way of eating really agrees with me, at least for now. Not only do I feel livelier, I noticed that, for the first time ever, I didn’t experience any allergy symptoms while working outside last Saturday. Coincidence? Maybe not. It could just be that the plant based diet is improving my immune system.
So, back to the sprouts…
I’ve been trying to include more cruciferous vegetables into my diet. I came across a recipe for that called for Brussels sprouts and walnuts. However, the original recipe included maple syrup and some other random stuff. Being that I’m a keep-it-simple-girl and I’m not a fan of maple syrup, I did my own thing. Instead, I used my new Mission Fig Balsamic Vinegar from the Beaufort Olive Oil Company. I purchased my vinegar from the shop in Morehead, but you can also find it here. It ain’t cheap! Good think it only takes a small amount…I’m sure it would be tasty using the regular balsamic vinegar as well.
Yum! I loved the toasty-ness of the walnuts and the bits of browned Brussel leaves. Something about that combination just screams fall! I’m sure they’d be great, too, if you added a little bacon or a few dried cranberries. I always encourage creativity. This recipe is so easy!
First, I cut off the ends of the sprouts and quartered them.
I dropped them into a bowl and drizzled a bit of olive oil and balsamic vinegar over them. I added a handful of walnuts, sea salt, and pepper.
I spread them onto a foil-lined pan.
I baked them at 400 degrees for 20 minutes. I stirred them half-way through their cooking time.
Oh, the yumminess…
The Health Benefits of Brussel Sprouts:
Folic Acid (promotes healthy cells)
How do you feel about Brussels sprouts? Yay or nay?