Roasted Brussels Sprouts with Balsamic & Walnuts
As a kid (and even sometimes as an adult), I’ve been known to declare that I don’t like Brussels sprouts. But this recipe changed my mind – crispy, caramelized sprouts with a tangy balsamic glaze and crunchy walnuts are absolutely delicious. It’s one of my favorite ways to make vegetables feel both indulgent and nourishing, and a great way to diversify my plate with more cancer-protective foods.
- 2 cups Brussels sprouts halved
- 1 Tbsp olived oil extra virgin
- 1 Tbsp balsamic vinegar
- 2 Tbsp walnuts chopped
- 1 pinch salt & pepper
Preheat the oven to 400°F. Toss Brussels sprouts with olive oil, salt, and pepper.
Roast 20-25 minutes until golden and crisp.
Drizzle with balsamic and sprinkle with walnuts before serving.
Optional Add-Ons & Swaps
- Add a pinch of chili flakes for spice.
- Use pecans instead of walnuts.
Why I Love This Recipe
These Brussels sprouts are a total surprise – crisp and golden on the outside, tender within, and just sweet enough from the balsamic glaze. The walnuts add the perfect crunch. It’s one of those recipes that makes vegetables feel exciting again – comforting, earthy, and genuinely satisfying.
Why It’s Healing
- Brussels sprouts are cruciferous vegetables rich in cancer-fighting sulforaphane.
- Walnuts (tree nuts) are linked to improved survival rates in colon cancer patients.
- Balsamic vinegar adds microbiome-friendly polyphenols.
