Brussels sprouts coated in balsamic vinegar and maple syrup roasted to perfection, and drizzled with lemon tahini sauce. Oh yes I did.
Everyday I’m brusselin, everyday I’m brusselin…
Pardon me as I channel my inner Rick Ross.
First off, I just want to thank you all for your awesome comments and messages around this post. It warms my heart to hear so many of you genuinely care about the girl behind the blog, and I am so excited to continue adding more “me” into these posts. 🙂
Second, I just have to say for the record, I’m not sure if I can fully trust people who don’t like vegetables. Totally don’t mean that in a judgmental way, but come on. Every time I talk to a grown adult who “doesn’t eat green things” a little part of me dies inside.
HOW CAN YOU NOT LIKE GREEN THINGS.
Get your life boo boo. And I say that with love.
It’s all good though, I’m here to guide you lost souls to the light. I’ve successfully converted numerous veggie haters into vegetable eating machines. When it comes to making veggies taste delicious, I’m a seasoned professional. Because I care, I’m sharing my tricks with you. Today we are starting with perhaps the most misunderstood vegetable ever: brussels sprouts.
These ain’t ya mama’s brussels sprouts (no offense to your mama). If you as a kid had a traumatizing experience with rubbery little balls of cabbage-like misery that were boiled beyond oblivion, I apologize. Truly. But you’re a big kid now, and it’s time to get with it.
If you don’t have brussels in your life, you’re missing out. They’re so good for you! Check it:
- They’re great sources of Vitamin K (supports blood coagulation) and Vitamin C (supports a healthy immune system and is important for growth and repair)
- Folate (great for expecting mamas)
- Fiber (supports healthy digestion and satiety)
- Potassium (helps control the acid-base balance in the body)
GET YOU SOME.
I could barely get these bad boys out of the oven before my family was going in tough. Because they’re delicious. And the perfect dish to convert any veggie haters in the house. Whip some up, and they’ll be your new favorite side!
- 1 Pound of Brussels Sprouts
- 2 Tablespoons Oil (I used coconut)
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons real Maple Syrup
- Salt and Pepper to Taste
- Lemon Tahini:
- ¼ Cup Tahini
- Juice of 1 Lemon
- Preheat the oven to 375F.
- Trim the ends off of the brussles, and slice each sprout in half. Once sliced, add them to a large bowl.
- In a separate bowl whisk together oil, syrup and vinegar.
- Pour balsamic mixture over the brussles and toss to coat. Season with salt and pepper and toss once more.
- Transfer brussels to a large baking sheet and bake for ~20-25 minutes, flipping halfway through.
- Meanwhile, whisk together the tahini and lemon.
- When the brussels are done, transfer to a serving bowl and drizzle with tahini. Serve immediately.
What’s your favorite way to prepare brussels sprouts?
Any other tricks to convert veggie haters into veggie lovers?
Like this recipe? Tweet to share!
Join the Challenge
A 7-day challenge to inspire you to build confidence and strength by releasing comparison and cultivating a positive relationship with fitness.