Honey-Balsamic Glazed Brussels Sprouts
This was literally the first recipe I tried for cooking Brussels sprouts. I have a lot of experience cooking a lot of different vegetables, but we just didn’t eat Brussels sprouts when I was growing up, so I didn’t eat them much as an young adult. However, these have become one of our favorite vegetable sides now. Heather loves them and they’re highly nutritious, so it’s been great to add another savory dish to my repertoire.
We originally started eating more Brussels sprouts because they were another delicious vegetable that we could put on the side of any meal. But they also pack a powerful punch when it comes to nutrition:
They are extremely high in Vitamins C, K, and A, and contain other disease fighting nutrients including including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. They are a very nutrient dense food which means they have a lot of nutritional content per calorie. These nutrients cause them to be anti-inflammatory, which is good for your brain, heart and pretty much everything else.