BALSAMIC ROASTED & PARMESAN BRUSSELS SPROUTS - Tasty Thursday

Today's Photo Challenge - Day13 is to share your favorite veggies.

I have so many, but I think my favorite of all is : Brussels Sprouts... Yep, that's right, you read it well. Is it the same with you, but when I was little it was my worst vegetables ever... But now when I think about it, we just didn't know how to cook and season it well.

My only regret being in Thailand is that Fresh ones are soo expensive... But they are the best to me, either in salads, roasted in oven or stir fry... LOVE LOVE LOVE...

Despite being able to buy regularly fresh, we have the chance to get them frozen in Makro... Make sure to defrost them early enough and soak out all the water.

Here is a nice recipe, really tasty and comforting. And perfect for that Thanksgiving Seasons coming up.

Make 4 servings

Good M3 or M5 of your SLIMher Nutrition Plan. You can serve it on the top of a salad, or with some grilled chicken, Turkey or Shrimps, for a treat you can have them with a little bit or parma ham briefly grilled into a skillet.

Ingredients:

• 600grs brussels sprouts, Previously defrosted and halved lengthwise

• 1 tablespoon olive oil + 1tablespoon of Water (to reduce oil intake)

• 1 teaspoon salt, or to taste

• 1 teaspoon pepper, or to taste

• about 1/4 cup balsamic reduction or glaze (You can find the glaze in Makro)

• 1 tsp honey

• Parmesan cheese, optional for garnishing

• toasted pistachios or almond sliced, optional for garnishing

Directions:

1. Preheat oven to 210C and line a baking sheet with parchment paper for easier cleanup.

2. Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Arrange the sprouts with the cut-side (flat side) down and bake for about 15 minutes, or until the tops of some of the sprouts are turning light brown.

3. Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic & honey mix and evenly sprinkle (add a splash of water to help coating every part). You only need to put a tiny pinch of sugar on the top of each sprout. It helps with caramelization and takes the edge off the intensity of the balsamic and doesn't make them taste sweet.

4. Return baking sheet to oven and bake for about 10 to 15 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used. Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes. Optionally garnish with cheese or pistachios before serving. Brussels sprouts are best warm and fresh.

#tastythursday