Clean and slice off your brussel sprout stems. Before Healthy Living Market and Cafe opened a few weeks back, organic brussel sprouts were very hard to come by. What was once a dreaded hour of my life each week (talkin’ about grocery shopping) is now my personal time to select quality, local ingredients that I feel safe to feed my family. “Brussels sprouts, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anticancer properties.” (quote found here)
Slice each brussel sprout in half.
Mix one part extra virgin olive oil with one part balsamic vinegar. Toss your brussel sprouts in a bowl with your vinegar/oil mixture until thoroughly coated. Spread the brussel sprouts on an oiled baking with a final sprinkling of kosher salt. Bake at 375˚ for 25 minutes, turning once.
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