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!
Balsamic Roasted Brussels
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
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.