Merry Christmas! I cannot believe it is already Christmas eve, it seems to have crept up on me. It is already time to wrap gifts, cook the holiday meal and sit by the warm fire sipping apple cider. Speaking of cooking that holiday meal, todays recipe is so simple it will give you more time for those special moments. I love roasted brussels, unfortunately brussels tend to get a bad rap due to boiling method. Boiling brussels sprouts can give them an unpleasant bitter taste, while roasting gives them a caramelized almost sweet flavor. So if your are a little skeptical about this dish, since all you can remember is that bitter taste, I strongly suggest you try this recipe. After you roast brussels for the first time, there's no going back, it is a whole new experience. No holiday meal is complete without this delicious side, save some calories and replace the usual green bean casserole with this light and easy dish!

In this recipe, I combined the unique flavor of brussels with sweet raisins, nutty pecans and tangy balsamic to create a delightful flavor combination, perfect for the holiday table. These cute little mini cabbages, a commonly forgotten veggie, are packed with fiber which slows digestion along with the absorption of carbs. Brussels are also high in potassium (stand back bananas) carotenoids and vitamin B6, which all aid in the fight against heart disease. Pecans, as I have talked about before, contain very high amounts of vitamin E, which helps the body detox and fight inflammation. Pecans have also been found to help with memory loss and keep your mind sharp! Raisins, unlike fresh grapes, contain concentrated amounts of antioxidants, electrolytes and energy boosting vitamins and minerals! 

Gluten Free, Vegan, Low Carb

Ingredients: 

about 4 cups brussels

1/3 cup balsamic vinegar

1/2 cup lightly chopped pecans

pink Himalayan sea salt

freshly ground  black pepper

1/3 cup raisins

Instructions:

Pre-heat oven to 350F degrees. 

To prepare the brussels, cut them in half (or in fourths if they are larger) and remove the outer leaves. Place them all on a  roasting pan and toss with the remaining ingredients. 

Roast the brussels for about 35-40 minutes, stirring about half way through. Once the brussels are done I usually add a little more balsamic vinegar over the top since most of it cooks away. Serve along side family and friends. Enjoy! 

*If you do not like or have raisins, feel free to use dried cranberries, (chopped) un-sulfured apricots or figs. Walnuts would also be a great addition in place of pecans.  

                                                                                                                                                                        Post by: Rebecca~

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