nutritionbitsandbobs

At some markets when in season, you can find brussels sprouts on the stalk.  I suppose it presents a bit of a storage issue and an extra step but, how cool to see them in their fresh from the garden state!

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Preheat oven to 400°.  You’ll need to peel away the outside layers to reveal the bright, clean, green leaves, wash thoroughly, then chop or shred the brussels.

Drizzle all over with olive oil, tossing to coat.  Season with coarse salt and freshly ground pepper.  Spread evenly on a large baking sheet.  Using parchment paper or a silicone mat helps prevent sticking.  Roast for 15-20 minutes, turning at least halfway through cooking time.

While sprouts roast, toast coarsely chopped pecans (perfect this time of year, tender and golden) in a dry skillet over medium heat, turning frequently until lightly and evenly browned, fragrant, and oils begin to surface.  Remove from heat and set aside.

Once sprouts are done, remove from oven and place in a small-medium sized bowl.  Mix in toasted pecans.  Drizzle with 2 Tbsp local honey.

Slowly pour over 2 Tbsp good balsamic vinegar.

Stir to combine.  Add salt and pepper to taste.  Serve hot.  Offer kids additional honey for drizzling; limit the amount if calories are a concern.  A sprinkle with shaved fresh parmesan will also be a tasty garnish!

*something you may not know: balsamic vinegar contains phenols and flavonoids, similar to those found in the skins of red grapes.  Phenols contained in plants are natural protectors from herbivores and fungal infections that often attack plants.

When consumed, these natural compounds protect our bodies as well and are highly associated with the prevention of heart disease and cancer.  Notable sources can also be found in berries, tea, beer, olive oil, chocolate, coffee, pomegranates, popcorn, fruit, herbs, spices and walnuts!!  Great news for beer and coffee drinkers as well as chocolate addicts and popcorn eaters!

Serve these with a simple chicken and rice crockpot dish or grilled steak and potatoes.

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