balsamic

Balsamic-Glazed Brussels Sprouts

balsamic brussels featured image

I don't know about you, but I LOVE brussels sprouts. They are currently in season and I just can't get enough of them. There are various healthy ways to cook brussels sprouts. You can roast, sauté, steam, or shred them and use in a salad. I like to roast them and play around with different seasonings.

Balsamic-glazed has been my go-to lately because it's such a simple ingredient that gives them so much flavor. Throw these tasty brussels sprouts on a salad, on a bed of lentils or grains, have with chicken or fish, or have them as a snack.

Ingredientsbalsamic brussels sprouts

1 pound brussels sprouts

1/2 Tablespoon coconut oil, melted

2 Tablespoons balsamic vinegar

pinch of sea salt and black pepper

Procedure

  1. Preheat oven to 425 F.
  2. Remove outer layer of leaves from brussels sprouts and cut in half. Rinse and drain. Place in a baking dish and drizzle with melted coconut oil, balsamic vinegar, sea salt and black pepper. Roast in oven for 15-25 minutes until tender, check at 10 minutes and give them a stir. Serve.

Serves 2-3

Balsamic-Ginger Glazed Carrots and Chard

Balsamic-glazed-carrots

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Summer is one of my favorite seasons. I love going to the farmers market and being surrounded by all the wonderful colors of fruits and vegetables.

Have you seen those beautiful rainbow carrots yet? And the amazing varieties of cucumber? What about the juicy peaches and plums?

I can spend hours at the market just admiring (and tasting), but mostly, I go to get influenced to create new and delicious recipes. This week, I chose to make something different with carrots.

Carrots are available year round, but they have the most nutrients, freshness, and flavor when they are in season (fall and summer). They are an excellent source of vitamin A, vitamin K, fiber, and antioxidants (vitamin C and beta-carotene). They are anti-inflammatory, a good source of complex carbohydrates, and help cleanse the liver.

Ingredients

1-2 Tablespoons unrefined sesame oil (enough to coat the bottom of the pan)

1 bunch rainbow carrots, washed and cut into 2-inch pieces

4 large leaves red chard, chopped

1 garlic clove, minced

1-inch ginger root, minced

2 Tablespoons balsamic vinegar

juice of 1/2 lemon

sea salt

Procedure

  1. Cut off the large end of carrots. Cut carrots in half long wise, then cut into 2-inch pieces with a diagonal cut.
  2. Heat sesame oil in a large pan. Add carrots and a generous pinch of sea salt and cook for 5 minutes.
  3. Add garlic, ginger, balsamic vinegar, and lemon juice and cook for another 5 minutes or until carrots are tender.
  4. Add chard and sauté for another few minutes until chard wilts. Serve.

Note: You can garnish with chopped herbs and/or seeds.