2/7/14

Roasted Brussels Sprouts with Balsamic Reduction and Dried Cranberries



February is American Heart Month which provides an opportunity to learn more about making better diet choices to keep your heart in good shape!  There are many foods that research has shown to be heart healthy.  Some of these include fruits, vegetables, whole grains, legumes, fatty fish, and nuts.  Fruits and vegetables are particularly important because they have a variety of antioxidants to help reduce inflammation in your blood vessels.  Some of them, including Brussels sprouts, are a good source of fiber which can bind cholesterol, therefore removing it from your body. 

Brussels sprouts are not typically a go-to vegetable for many families, but if they are prepared in the right way, they can be delicious!  This recipe brings out the sweetness of Brussels sprouts by roasting them.  The sprouts are roasted in a small amount of olive oil which has healthy fats that are good for your heart.  Added sweetness also comes from the balsamic vinegar reduction and dried cranberries without adding too many extra calories.  Try this quick and delicious heart healthy recipe as a side dish tonight!


Directions

1. Preheat oven to 375 degrees F.

2. Rinse Brussels sprouts, then cut off the ends.


3. Cut Brussels sprouts in half and place on baking sheet.


4. Drizzle with olive oil and sprinkle with salt and pepper.  Toss to coat evenly.


5. Roast for 25 to 30 minutes or until brown.




6. While Brussels sprouts are roasting, heat balsamic vinegar in a saucepan.




7. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.




8. Drizzle the balsamic reduction over the roasted sprouts.



9. Sprinkle on dried cranberries. Toss and serve immediately.




Roasted Brussels Sprouts with Balsamic Reduction and Dried Cranberries
Ingredients


•    1.5 pounds Brussels Sprouts
•    1/4 cup Olive Oil
•    Salt And Pepper
•    ½ cup Balsamic Vinegar
•    ½ cup Reduced Sugar Dried Cranberries

Directions

Preheat oven to 375 degrees F.

Rinse Brussels sprouts, then cut off the ends.  Cut Brussels sprouts in half and place on baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Toss to coat evenly.

Roast for 25 to 30 minutes or until brown.

Heat balsamic vinegar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Adapted from The Pioneer Woman

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