A Roasted Brussels Sprouts Recipe Perfect for Newcomers

In general, I was not super picky as a kid—but like several individuals, I hated Brussels sprouts. I could not get above their taste—to my 6-12 months-previous palate, the vegetable was way too bitter and pungent. It wasn’t till lots of years afterwards that a good friend re-launched me to Brussels sprouts, roasting them for me in the oven until finally they had been crisp and caramelized, and tossing them with a mouth watering vinaigrette. Now, they’re a person of my favored vegetables—and not just because they’re excellent for your digestive health and fitness. They’re also scrumptious when geared up correctly, as confirmed by this uncomplicated roasted Brussels sprouts recipe from chef and Very well+Good Council member Candice Kumai. You’ll be adding this a person to your winter season cooking rotation in no time. —Jessie Van Amburg, senior food stuff editor 

If you hated Brussels sprouts as a kid (comprehensible), it’s time to rediscover this astounding meals. This vegetable is packed with natural vitamins B1, B6, C, and K, as perfectly as folate, fiber, and potassium. You are going to go wild in excess of these Dijon-braised sprouts and ponder why you waited so extended to devour them! (FYI, if you never have dried apricots on hand, decide for dried cranberries or apple slices to incorporate additional tartness.)

Dijon-braised Brussels sprouts

Serves 4

For the vinaigrette:

2 tablespoons Dijon mustard
2 tablespoons added-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 teaspoon sea salt

For the Brussels sprouts: 

1 pound Brussels sprouts, julienned
1/2 cup slivered almonds
1/2 cup julienned dried apricots

1. Preheat the oven to 350°F and line a baking sheet with aluminum foil.

2. In a significant bowl, blend the Brussels sprouts, almonds, and apricots.

3. In a tiny bowl, whisk alongside one another all the elements for the vinaigrette.

4. Pour the vinaigrette around the Brussels sprouts and toss perfectly to blend.

5. Distribute the mixture evenly on the baking sheet. Roast for around 55 minutes, or right up until the leaves of the sprouts are tender and golden brown.

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