If you have avoided Brussels sprouts, you probably have not had them roasted. The high heat of a roasting oven turns these little cabbages into one of nature’s great delights: nutty and sweet with the occasional crunchy browned edge. Matched with the depth of flavor of browned onions and tart cranberries, sprouts are a treat by themselves. But added to the combo of vitamin and mineral-rich greens, they become a low calorie delight that is good for you as well.
Yield: 8 (3/4 cup) servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
3 tablespoons olive oil
2 cups red cabbage, shredded
1/2 cups red onions, julienned
2 cups power greens (baby spinach, baby red and green Swiss chard, baby kale)
1 tablespoon fresh garlic, minced
4 tablespoons dried cranberries
1/4 teaspoon salt
1/4 cup balsamic vinegar
1/2 teaspoon kosher salt
12 oz. fresh Brussels sprouts
Nonstick cooking spray
Follow the prep technique next to each ingredient.
- Preheat oven to 350˚F.
- Trim and cut the brussels sprouts in half.
- Coat with nonstick cooking spray and roast 20 to 30 minutes or until golden brown; if you prefer them steamed, place in a steam basket for 6 to 8 minutes.
- In hot skillet sauté onion in olive oil and add half of the balsamic vinegar to caramelize the onions. Follow with the dried cranberries and roasted brussels sprouts. Add the garlic and sauté to coat. Season with salt and pepper.
- Fold in the rest of the ingredients and the remaining balsamic vinegar. Sauté until vegetables are wilted but firm.
Nutritional Data: calories 107.78, fat 5.60g, sat fat 0.78g, cholesterol 0mg, sodium 101.29mg, carbohydrates 12.52g, fiber 2.94g, sugars 6.80g, protein 2.12g
Created by Chef Edwin Cabrera, Copyright © AdventHealth Press