Oven-roasted Brussels sprouts

Brussels sprouts are currently having a moment and are as common on restaurant menus as Nicholas Cage movies on Netflix. Unlike spinach, Brussels sprouts provide a contrasting bitterness and crunch to the softer, buttery scallop. Numerous websites, including reputable medical-based sites such as the US Department of Agriculture and Medical News Today, as well as Harvard, adore these little gadgets. Brussels sprouts are high in nutrients, antioxidants, fiber, vitamins C and K, and omega 3 fatty acids, help maintain healthy blood sugar levels, and reduce inflammation, according to all of them.

Brussels sprouts are also simple to prepare. Simply clean them, cut them in half, parboil them in salt water until fork-soft, and roast them in the oven. Adding something sweet or tangy to your sprouts before baking them is a great way to add a bit of flash to your mouth, and the possibilities are endless-thinly sliced apples, raisins, dried cranberries, or onions all work well. After taking them out of the oven, drizzle them with honey, cider vinegar, or balsamic reduction.