Low carb dinner: Roasted balsamico Brussels sprouts

Brussels sprouts are one of those vegetables that kids all around the globe hate with a vengeance, myself included. They say that there are those pivotal moments in life when it suddenly dawns on you that you might in fact be a real adult and no longer a clueless child. To me, one of those moments was the second I realized that Brussels sprouts are, in fact, really tasty. Moreover, Brussels sprouts provided me with another “OMG I can’t believe it” moment. That happened during a vacation in Belgium, when we stopped at an intersection in the countryside and my eyes fell on the funny-looking plants growing on the field next to the road – it was a field of Brussels sprouts! This blew my mind, as until that fateful day in 2018, I had no idea what a Brussels sprouts plant actually looks like. Turns out they do indeed look quite unique and funny. Google it. It’s a really interesting shape, like a thick tree stump that has a gazillion little knobs growing on it.

Servings: 4 * Calories per serving: 285 kcal * Preparation time: 10 min * Start to finish: 35 min


  • 2 lbs (500 grams) of Brussels sprouts
  • 3 tablespoons of olive oil
  • 1 garlic clove, minced
  • 4 tablespoons of balsamico vinegar
  • 1 tablespoon of honey
  • 3.5 ounces (100 grams) of grated parmesan
  • Salt and pepper to taste

Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius. Cut the sprouts in half and lay them out on a pan sheet or casserole dish. Make sure that whatever you use is large enough that the spouts can all lay next to each other and not on top, otherwise you will have mushy results. Drizzle the olive oil and diced up garlic over the veggies, add salt and pepper and place them in the oven to roast for 25 minutes.

Mix the balsamico and honey with salt and pepper in a small bowl and drizzle it over the sprouts when you take them out of the oven. Finally, sprinkle the grated parmesan on top.

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