Balsamic Vinegar Coated Brussel Sprouts

I am not fond of brussel sprouts at all! I have avoided them since I was a child but, recently, I found a package of brussel sprouts in my fridge, and decided to try this recipe inspired by Barefoot Contessa; now I am the biggest fan! Brussel sprouts are a great addition to your meal plans, as they are a cruciferous vegetable that are high in nutrients but low in calories. Brussel sprouts also have a high sulfur content, which is an important component in one of the stages of detoxification in the body.  

Although Brussel sprouts are very nutritious, people on anticoagulation medication, need to be careful when incorporating them into their diet as they are high in Vitamin K, which can interact with their medication.

After making this recipe several times, I have altered it slightly, to remove some of the salt and oil content. You may start to notice that in many of the recipes I will be posting that I substitute olive oil with grapeseed oil when I am cooking at high temperatures. This is because grapeseed oil has a higher smoke point than olive oil, which means it can withstand higher temperatures before it starts to break down, and lose its nutritional value.

Ingredients:

One bag of brussel sprouts (around 40 brussel sprouts)

2 tbsp grapeseed oil

⅛ tsp of Kosher salt

Black Pepper to taste

3 tbsp Balsamic Vinegar

4 tbsp of chopped back bacon

Step 1: Preheat oven to 400 degrees

Step 2: Chop the back bacon into small cubes

Step 3: Wash the Brussel sprouts and cut them in half

 Step 4: Line the baking sheet with parchment paper and mix the bacon and brussel sprouts

Step 5: Add the salt and pepper

Step 6: Cook for 25 minutes or until the brussel sprouts have turned a slightly darker green and softened

*Try not to overcook brussel sprouts as this can contribute to more of a bitter taste due to the sulfur content*

Step 7: Remove from the oven and toss with the balsamic vinegar

Another way I like to make this recipe is by removing the bacon and crumbling on feta cheese after the brussel sprouts are finished baking (as I said, I looove cheese!)

-A