Monday, August 03, 2020

You are what you eat, right? It’s no wonder that children have such an aversion to things like broccoli, asparagus and Brussels sprouts. Why would anyone want to eat something green that smells weird, reminiscent of sweaty socks?

The child in me hated Brussels sprouts.  Thankfully I was able to overcome that childish stance and eat one, and since then my tastes have matured.

For such a small and unassuming vegetable cooking these took a long time for me to master.  Scores of Brussels sprouts later, I’ve finally figured out the way to enhance their sweet flavor so that even the people who think they’re gross find themselves taking seconds. One cruciferous vegetable conquered, only several leafy greens to go! (I’m looking at
you, kale.)

The health benefits of Brussels sprouts are undeniable. When it comes to maintaining a healthy lifestyle, there are many different ways, from tracking food intake to only drinking juice to doing daily 10-minute workouts. These are, however, only traps that serve to make you crazed. It’s all about balance and finding the combination of activity and healthy food that works for you.

So while Brussels sprouts are among the top 20 most nutritionally dense foods, with high levels of protein, fiber, vitamin C and folic acid, I hope you incorporate these into your diet for the simple and unadulterated pleasure of eating them.


Roasted Brussels Sprouts With Balsamic Reduction

Serves: 4-6

Prep time: 5 minutes

Cook time: 35-45 minutes



For Brussels sprouts:

1 pound brussels sprouts (defrosted for half an hour if frozen), and halved

3 tablespoons olive oil

Kosher salt and black pepper, to taste

Preheat the oven to 400°F. Line baking sheet with parchment paper.

In a bowl, toss the Brussels sprouts with olive oil and spices until evenly coated.

Lay out in one layer on baking sheet. Bake for 35-45 minutes, or until browned at the edges.*


For balsamic reduction:

1/2 cup balsamic vinegar

While Brussels sprouts are still in the oven, heat balsamic vinegar in a saucepan over medium-high heat until it begins to simmer.**

Lower flame to simmer. Continue cooking, stirring occasionally, for about 10-15 minutes. The balsamic will begin to reduce and thicken. When it is sticky enough to coat the back of a spoon, it’s ready.

Drizzle over Brussels sprouts and serve immediately.***

*Actual baking time will depend on how burned/crispy you like your vegetables.

**Make sure to put the stove fan on, or open a window, as the smell of vinegar is extremely strong.

***If preparing in advance, then gently reheat the reduction with a tiny bit of water added before serving.

By Sara Linder

Sara Linder, a Jewish Link contributor, is a sophomore studying marketing and English at the University of Maryland, College Park. She enjoys spending time in the kitchen, photography and writing for her food blog, along with keeping up with her studies.

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