Tuesday, March 20, 2012
Roasted Brussel Sprouts
Although we did not have them often, brussel sprouts were one of those vegetables that I absolutely hated to eat when I was a kid. Brussel sprouts, turnips, okra and beets. Ugh! But brussel sprouts are making a comeback! I don't know what was such a turn off back then because they honestly taste like cabbage with a hint of bitterness. And I have always been a fan of cabbage.
Brussel sprouts have many health benefits. They contain flavonoid anti-oxidants which, together, offer protection from prostate, colon, prostate and endometrial cancers. Brussel sprouts are an excellent source of vitamin C, A and E. They are also rich source of minerals like copper, calcium, potassium, iron, manganese and phosphorus.
Because the sprouts vary in size, if you are roasting them, keep an eye out to prevent them from burning.
1 c balsamic vinegar
1/2 pound prosciutto, chopped
1 pound brussel sprouts
3 tbsp extra virgin olive oil
Kosher salt and ground pepper, to taste
Clean brussel sprouts and remove any loose leaves. Trim bottoms from brussel sprouts and cut in half.
Heat balsamic vinegar in a saucepan over high heat and bring to a boil. Reduce heat to medium-low. Simmer for 15 minutes. Set aside.
Adjust oven rack to middle position and preheat oven to 425°F. Place lined baking sheet in oven.
Chop prosciutto into small pieces. Toss sprouts, olive oil, and salt and pepper in a large bowl. Once baking sheet has gotten warm, remove it from oven and arrange brussel sprouts in a single layer. Note: Do not sprinkle prosciutto over the brussel sprouts until about ten minutes into roasting or it will burn. Roast brussel sprouts for approximately 20 minutes or until tender.
Remove from oven and sprinkle with balsamic glaze.
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