Garlic Honey Brussels Sprouts will add Vitamin K to Your Diet
Brussels sprouts are an antioxidant rich vegetable, but adding them to your child’s diet is tricky business. That’s why I was excited to see Rachael Ray feature a Brussels sprouts recipe on her show. I’m not a fan of balsamic vinegar, so I decided to create a baked garlic honey Brussels sprouts side dish that tastes a bit milder than Rachael Ray’s Brussels Sprouts with Pancetta and Balsamic Vinegar recipe. I added a few sliced onions, a little chopped garlic, and a few bacon strips to my honey Brussels sprouts and I was pretty surprised at the flavor. It was both salty and sweet. Brussels sprouts are also high in vitamin A and C, and they pack a lot of manganese.
Why did we add the Low Carb Category at Healthy-Family.org?
As part of our 2012 commitment to healthy eating we have started seasonal Healthy Family Meal Plans for our house. Some of the recipes featured in our posted week of meal plans will be from other healthy eating blogs and websites. Each Wednesday this year we will be posting a new low carb “Hump Day Recipe” for our readers. So if you’d like to keep up to date, like us on Facebook or follow us on your Twitter account. Don’t have either? Subscribe to our RSS feed and you will be emailed a summary of our latest posts.
And now Back to our Healthy Family Hump Day Recipe….
It’s no secret that Brussels sprouts have long been the least favorite vegetable among my kids, but these little mini cabbage heads get munched on when we make them this way in our house. I usually do this honey Brussels sprouts recipe for the holidays every year. They are so healthy for us, packed with vitamins A, C, and K. This vegetable is a great cancer fighter, too. It is very high in antioxidants; so anything I can do to get the kids to eat their Brussels sprouts is a high priority.
Ingredients for Garlic Honey Brussels Sprouts Recipe
1½ to 2 lbs raw Brussels Sprouts (whole– measures to about 8 cups)
2 tsp sea salt (the only safe salt for people with corn allergies)
about 2 TBSP olive oil (to cover bottom of pan)
1 tsp pepper
1/4 cup *organic honey (*See our article on why you shouldn’t buy conventional honey )
2 cups chicken broth (see the safe products page if you have both a corn and a gluten allergy)
1 small yellow onion, sliced in long strips
1 clove of garlic chopped finely
4 strips of bacon, cooked (optional)
NOTE: If you are following the Feingold diet, use an all natural preservative free brand. This is a great way to use leftover cooked bacon. If I have a few left over pieces in the fridge I will throw them in.
Directions for Garlic Honey Brussels Sprouts Recipe
Pre-heat your oven to 350˚ Fahrenheit. Pour olive oil on bottom of pan and spread it around evenly to coat. Turn up the heat to a low medium temperature. Slice the onion, finely chop the garlic, and slice the cooked bacon into bite sized pieces. Add the onion, garlic, and cooked bacon to the pan. Then add the seasoning. Cook on medium low for 7-10 minutes or until the onions and the garlic render. Wash the Brussels sprouts then place them in a casserole dish. Set it aside. In a separate bowl mix the honey and broth. Remove the pan from the heat. Add the broth mixture to the pan, and then immediately pour over the Brussels sprouts. Cover your casserole with either a lid or foil. Bake for 1 hour 15 minutes (we like our sprouts soft) in the oven at 350˚ Fahrenheit. Enjoy!