Roasted Brussels sprouts are not only delicious, but also are nutrient power houses and are part of the cruciferous family—which means they help to stop cancer in its tracks! Plus, they’re packed with Vitamin C, folate and fiber. Thanks to their high fiber content, they help flush wastes and toxins out of your body so you can feel lighter! Another great benefit? Brussel sprouts help to lower cholesterol!
- 2 cups fresh Brussels sprouts, cleaned and cut in half
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp black pepper
- 1 tbsp Raspberry Balsamic Vinegar (if you don’t have raspberry vinegar, another fruity vinegar is fine and balsamic vinegar works too)
- EVOO (extra virgin olive oil) in a spray bottle
In a sealed container (we use a glass storage container—but if you only have plastic Tupperware that works too), add: the Brussels sprouts, garlic powder, onion powder, oregano, and black pepper. Shake! Then, preheat a skillet on medium heat for 30-60 seconds depending on the heating capabilities of your stove top. Quickly spray your EVOO and toss in your Brussels sprouts (flat side down). Allow this side to cook for 1-2 minutes then flip and allow the other side to also slightly brown. Remove from heat and put in a serving dish. Drizzle your delicious Brussels Sprouts with the Raspberry Balsamic Vinegar. Enjoy!
Nutritional Information, per 1 cup serving (2 servings per recipe)
54 calories, 0.4g fat, 0 mg cholesterol, 24 mg sodium, 393 mg potassium, 12g carbohydrate, 4g fiber, 4g protein
Added Bonus: 126% Vitamin C, 14% folate, 20% Manganese
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