Apple cider vinegar and toasted walnuts add a touch of decadence to this simple side dish, which is easy to make and even easier to eat! The ingredient list is a who’s-who of superfood superstars, from the healthy fats in the olive oil and walnuts to the blood sugar-controlling properties of the apple cider vinegar. Besides being sweet, honey is hailed for its antibacterial abilities, and garlic is the quintessential all-natural immune system-booster.
But the real stars of this show here are the Brussels sprouts, which are part of the elite group called cruciferous veggies. From potentially fighting cancer to reducing inflammation, cruciferous vegetables are a wise choice for any meal, and when you pair them with the rest of these functional food ingredients, you know you’ve got a winning weeknight dinner side dish.
Need any more reasons to try this recipe? We didn’t think so.
Sweet ’n’ Tangy Brussels Sprouts
Active time: 10 minutes
Roasting time: 40 minutes
Total time: 50 minutes
- 2 Tbsp. olive oil
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. honey
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 pounds Brussels sprouts, halved
- 1⁄ 2 cup chopped walnuts
- Heat oven to 400 F.
- In bowl, whisk together olive oil, apple cider vinegar, honey, garlic powder, and onion powder.
- Season to taste with salt and pepper.
- On baking sheet, toss Brussels sprouts with honey mixture. Spread out in a single layer.
- Roast 30 minutes or until tender. Remove from oven; sprinkle with walnuts. Roast 10 minutes more.
Nutrition information (per serving): 115 calories, 3 grams protein, 10 grams carbohydrates, 1 gram fiber, 6 grams sugar, 17 milligrams cholesterol, 176 milligrams sodium, 4 grams total fat, 3 grams saturated fat, 0 grams trans fat.