1 1/2 pounds small Brussels sprouts, trimmed and halved
3 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey or maple syrup
Preheat oven to 425°F. Line a shallow baking sheet with aluminum foil.
Place Brussels sprouts in a large mixing bow and drizzle with 2 tablespoons olive oil, salt and pepper, and toss gently to coat sprouts. Transfer the Brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
Place Brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey (or maple syrup) and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
VARIATION: Cut 6 strips of thick bacon into 1 inch pieces. Place in a skillet and sauté until bacon begins to render fat and is partially cooked. Add the partially cooked bacon with 1 teaspoon of bacon fat to the Brussels sprouts before roasting.
YIELD: 6 servings
Photo by Brent Hofacker.
By Vicky Boyd | The Packer | January 23, 2014
Microgreens—plants with only two true leaves—pack a nutritional punch, according to a recent U.S. Department of Agriculture study.
Agricultural Research Service scientists analyzed key nutrients in 25 different varieties of microgreens, according to a news release.
Microgreens are seedlings of various vegetables and herbs that are harvested without roots and only have two fully expanded cotyledons.
The Beltsville, Md.,-based group, led by plant physiologist Gene Lester, examined concentrations of essential vitamins and carotenoids. They included ascorbic acid (vitamin C), tocopherols (vitamin E), phylloquinone (vitamin K) and beta-carotene (a vitamin A precursor).