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Roasted Brussel Sprouts with Cranberries
This delicious holiday meal is full of fiber, antioxidants, and rich in immune-boosting vitamins!
Brussel sprouts are an amazing source of dietary fiber, which can improve digestive health. On average, a cup of brussel sprouts has 3.5 grams of dietary fiber. Fiber is crucial to promoting probiotic health. A fiber-rich diet can help feed your gut microbiome.
Did You Know
Fiber is crucial to promoting probiotic health. A fiber-rich diet can help feed probiotics. But how does fiber help probiotic health? There are four key benefits that come from eating a diet rich in fiber.
One, fiber slows the rate that sugar is absorbed into the bloodstream. When you eat foods high in fiber, such as beans and whole grains, the sugar in those foods is absorbed slower, which keeps your blood glucose levels from spiking which can lead to overeating.
Two, fiber makes your intestines work faster. When you eat whole grains rich in insoluble fiber, it moves faster through your intestines, which can tell your body that you are full.
Three, fiber cleans your colon. Fiber helps clean out bacteria and other buildup in your intestines, and reduces your risk for colon cancer.
Lastly, fiber helps keep you regular. Fiber adds bulk to stool making it softer and easier to pass.
Ingredients
- 3 lbs. brussels sprouts
- ⅓ cup olive oil
- ⅓ cup olive oil
- 1 cup brown sugar
- 1 cup brown sugar
- ¾ cup balsamic vinegar
- ¾ cup balsamic vinegar
- 1 cup dried cranberries
- 1 cup dried cranberries
Instructions
- Preheat the oven to 400 degrees.
- Cut off the brown ends of the brussels sprouts and then cut each brussels sprout in half. Mix them in a bowl with the olive oil. Pour them onto two baking sheets and roast them for 25-30 minutes. They should be crisp on the outside and tender on the inside.
- Meanwhile, combine the balsamic vinegar and brown sugar in a saucepan. Bring the pan to a boil, then reduce the heat to medium-low and simmer until the glaze is thick and syrupy. This should take about 20 minutes.
- Drizzle the balsamic reduction over the roasted sprouts. Sprinkle with dried cranberries and serve immediately.
(Recipe adapted from Platings & Pairings)
