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I used to hate Brussels sprouts.
They were so gross tasting to me, though I was always fascinated at what perfect little mini-cabbages they were.
They say your taste buds change throughout your life and that certainly has been true for me. Two foods I used to detest that I now love: Brussels sprouts and beets.
I eat a lot of roasted veggies. Something about roasting really brings out the flavors of the vegetables. I use pretty much the same seasoning for all of my roasted veggie dishes.
If it ain’t broke, don’t fix it, eh?
This marinade is simple and delicious and honestly tastes good on just about anything you want to put it on. I prefer the taste of white balsamic to regular balsamic, but if you don’t have (or can’t find) the white variety, use regular balsamic.
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Honey Balsamic Roasted Brussels Sprouts
Something about roasting really brings out the flavors of the vegetables, so if you're not a fan of Brussels sprouts, try this roasted recipe. This marinade is simple and delicious.
- 1 pound Brussels sprouts, halved or quartered
- 1/2 cup expeller-pressed coconut oil
- 1/4 cup white or regular balsamic vinegar
- 1 large lemon, zested and juiced
- 2 tsp. dried lemon thyme (or regular thyme)
- 2 tsp. dried rosemary
- 1 tsp. raw honey
- 3/4 tsp. garlic powder
- 3/4 tsp. onion powder
- 1/2 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- Preheat your oven to 375° F
- Wash your Brussels sprouts and cut them in half or quarters.
- In a large bowl, whisk together your coconut oi, balsamic, lemon juice, lemon zest, honey, thyme, rosemary, garlic, onion, sea salt, and black pepper until well combined.
- Add your Brussels sprouts and toss until coated. Let the sprouts sit in the marinade for 15 to 20 minutes, so they infuse with the flavors.
- Spread out in a glass baking dish and pour any excess marinade over the sprouts.
- Roast in the oven for 30-40 minutes, or until your sprouts are tender.
- Remove from oven and serve with your favorite meal. These taste great re-heated as well.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 350mgCarbohydrates: 20gFiber: 5gSugar: 10gProtein: 4g
IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
My taste buds have changed also; I used to be iffy about Brussel Sprouts, if you roast them it brings out the sweetness and eliminates the bitterness. I used to not like; olives, peas, fish and now I like all those things, absolutely love olives. The one thing I can’t seem to get used to is the texture of mushrooms, I like the flavor but not eating them, which is a shame since they are good for you.
Glad to know I’m not the only one! Olives and mushrooms were two other things I didn’t like when I was younger, but love now. 🙂
try eating mushrooms rinsed thoroughly
and sliced RAW!! flavor WONDERFUL, and texture yummy!! Sorta rich flavor with PLEASING texture!!
Please help. The oven temperature is not listed!
Hi Donna – Another reader pointed that out! Whoops! I have added to the recipe (375).
What temperature are you roasting these Brussels sprouts at?
Well, that would certainly be an important part of the recipe, huh? I’ll make sure I add that in. I roast at 375. 🙂
Recipe sounds good! Cook Time AND Total Time disagree with Step 6
Good catch Dave! I will make sure that gets updated! 🙂