I love Brussels sprouts. They are little tiny cabbages of joy. This recipe is one of the easiest ways to cook them. Balsamic reduction takes even inexpensive balsamic vinegar and turns it into something a bit more special. The cranberries are a nice touch and pop of flavor in this recipe for Brussels Sprouts with Balsamic Reduction.

Brussels sprouts are closely related to cabbage. Like other cruciferous vegetables, they are packed with fiber, vitamins, minerals, and antioxidants, making them a nutritious addition to your diet. But many people say Brussels sprouts’ flavor is too pungent or strong. Surprisingly, this is a result of incorrect cooking procedure.

How to Cook Delicious Brussels Sprouts

When selecting Brussels sprouts, look for firm, small tight heads and good green color. Avoid those that are mushy or drab green and yellow. Be sure to wash thoroughly before cooking. I prefer to soak mine in a vegetable wash for several minutes, and then rinse well before cooking.

Brussels sprouts can be boiled, steamed, stir fried, roasted, and even grilled. They can be cooked whole, cut into chunks, or thinly sliced. The biggest mistake you can make when cooking Brussels sprouts is overcooking. This is because they release a chemical called singrin as their cell walls break down. Sinigrin is a glucosinolate (actually a powerful antioxidant) that produces a strong sulphur flavor. So however you choose to cook your Brussels sprouts, use care to not overcook.

If cooking whole, cut off most of the stem portion of each sprout. You can also cut an X in the bottom of the stem so the tougher stalk will cook more evenly. When cooking sliced or shaved Brussels sprouts, watch carefully and stop cooking when the edges begin to brown and sprouts are tender.

Make it a Meal

These Brussels Sprouts with Balsamic Reduction are a great stand-alone dinner or a delicious side dish. Try them with Spaghetti with Marinara Sauce or Beyond Meat Bolognese.

One of the things I love about plant-based eating is how simple and quick the recipes can be. This Roasted Garlic Cauliflower recipe is a perfect example. The recipe is simple and requires few ingredients, allowing the garlic and creamy cauliflower to take center stage.

You start with a head of garlic and slowly roast it in the oven.  While it may sound like a head of garlic will be far too strong, oven roasting removes the assertive flavor and becomes sweet and mild.

Cauliflower is a flavor magnet, picking up the savoriness of the vegetable broth and the pungent aroma of the garlic.  Even better, the vegetable is a low-calorie and low-carbohydrate alternative to potatoes. Cauliflower requires less prep time and less cook time, with a flavor very similar to comforting mashed potatoes.

Health Benefits of Cauliflower

Vitamin & Mineral-Rich

Cauliflower is a vitamin-packed cruciferous vegetable. Just one serving of cauliflower provides 77% of your daily vitamin C requirement. It also contains vitamins K, B6, folate (B9), choline, potassium, manganese, magnesium, and phosphorus.

Dietary Fiber

In addition to vitamins, cauliflower is an excellent source of dietary fiber. Consuming sufficient fiber helps prevent digestive conditions like constipation, diverticulitis, and inflammatory bowel disease. It is also heart-healthy and promotes the sensation of fullness, thus reducing overall calorie intake.

Antioxidants

Vitamin C is an excellent and necessary antioxidant. But cauliflower doesn’t stop there. It also contains glucosinolates and isothiocyanates, and carotenoid and flavonoid antioxidants as well. These promote overall good health and protect against heart disease, inflammation, and many types of cancer.

Types of Cauliflower

Most of us are familiar with standard white cauliflower. Because it is readily available, it provides a great option for getting some cruciferous veggies into your diet. You may also want to try different varieties. Cauliflower actually comes in green (such as Romanesco), purple (like Graffiti), and orange (cheddar). Each of these has a unique flavor and texture.

Green Cauliflower has a mild nutty taste similar to broccoli.

Purple Cauliflower is more tender and mild than other varieties. Many types of purple cauliflower turn green when cooked, so some people prefer to serve it raw in salads.

Orange Cauliflower is a hybridized variety that develops bright-orange curds. They contain the orange pigment beta-carotene, which is a precursor to Vitamin A.

Make it a Meal

Serve Roasted Garlic Cauliflower Mash alongside any meal you would usually enjoy with mashed potatoes. Try it with these delicious Vegan Oyster Rolls!

Some people love mayo, some people hate it. For sandwiches, burgers, and in my house, fries, you just gotta have it. This vegan mayonnaise is a great option for those adhering to a vegan diet. This also makes a great base for a vegan ranch dressing and dip.

This versatile recipe is one that you will find yourself making again and again. Experiment with a variety of spices for different recipes. Like spicy mayo? Try some cayenne pepper or harissa seasoning. Want something a little zesty for a sandwich wrap? Add a bit of dill and a splash of vinegar for some zip. The possibilities for customizing this vegan mayonnaise are endless!

Make it a Meal

Try your vegan mayonnaise with my Vegan Mushroom Lentil Burgers! Finish your vegan meal with a side of my favorite sweet potato fries or crispy garlic tahini hummus fries!