Like everyone else that I know, one of Seyfi and mine`s new years resolutions is to eat more healthy. It`s not that we have a very unhealthy diet, but we have days where we can get a bit lazy, and eat anything, not thinking about the health benefits of it.
On this same track, we have decided that we should eat more vegetables, less meat, and try out as many new recipes as we can.
So far it is going really well. We both feel so much better, more energetic, and the girls are eating everything so far as well.
Part of the new foods we have been eating is brussels sprouts.
I have never really liked brussels sprouts, the are a bit stinky, and have an odd taste.
Growing up my brother and I used to share one, just to be able to say that we had at least tried one.
I decided to give them a try, they do seem to be very trendy right now, and we are so close to Brussels, and they are in season…
However, I decided that I would not cook them the way my mother does… she boils them, and calls them delicious…
I found this recipe for them roasted with a Honey-Dijon sauce on them, they are so delicious! I swapped out the honey for agave syrup so that Ela could have some as well.
If you think you don`t like brussels sprouts, give this recipe a try, it just may change your mind!
Honey-Dijon Brussels Sprouts
Adapted from Parents Magazine
1/4 c. dried cranberries
1 c. boiling water
2 Tbsp. agave syrup
1 Tbsp. olive oil
1 Tbsp. dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
1/2 kg. trimmed and quartered Brussels sprouts
1/4 c. chopped walnuts
Preheat oven to 375 C. Soak the cranberries in the boiling water for 5 minutes and then drain the water.
In a large bowl, mix the agave syrup, oil, mustard, salt and pepper. Add the cranberries, brussels sprouts and walnuts. Toss well.
Spread the dressed brussels sprouts in a single layer on a baking sheet. Roast for 30 minutes or until the brussels sprouts are tender, and the leaves are just beginning to brown.
Tagged: brussels sprouts, cooking, Gluten free recipe, healthy eating, recipe, savory, winter
I just cut them in half and roast them with olive oil ad sea salt. YUM!
We like them that way too! But I am always a sucker for cranberries!