Recipe of the Week: Blistered Brussels Sprouts

The kale craze may have made you forget about brussels sprouts, but now that they’re in season again, its time to bring them back. One cup of these cruciferous vegetables fulfills your daily recommended vitamin C consumption and they also contain a profoundly large number of glucosinolates, which are the starting points for many cancer-protective substances.

It doesn’t take a lot of effort to bring out the sweet, nutty flavor of brussels sprouts. This simple recipe uses only light seasonings, and then lets the sprouts shine. A garlic and balsamic glaze makes a dramatically flavorful sauce to drizzle on top. Ideal for a light side dish, these brussels sprouts have less than 80 calories per serving.

Total Time: 56 min.
Prep Time: 10 min.
Cooking Time: 46 min.
Yield: 4 servings

Ingredients:
1 cup balsamic vinegar
2 cloves garlic, coarsely chopped
1 lb. brussels sprouts, ends trimmed, cut in half lengthwise
¼ tsp. sea salt (or Himalayan salt)  HERE is what I use
2 Tbsp. water

Preparation:
1. Place vinegar and garlic in small non-reactive saucepan over medium heat. Bring to a boil. Reduce heat to low; gently boil for 25 to 35 minutes, or until vinegar has become thick enough to coat the back of a spoon. (Watch vinegar carefully after 20 minutes of cooking to avoid burning.)
2. Remove from heat; cool. Remove garlic. Set aside.
3. Heat a medium cast iron (or nonstick) skillet over medium-high heat for 4 to 5 minutes.
4. Place brussels sprouts in skillet, cut side down, in a single layer; cook for 4 minutes, or until browned.
5. Add salt; cook for 1 to 2 minutes.
6. Add water; cook until water has evaporated.
7. Top each serving with 1 Tbsp. balsamic glaze; serve immediately.

Tip: Remaining balsamic glaze can be served over meat, salmon, roasted vegetables, strawberries, kale chips, etc.

Recipe from teambeachbody.com