Thyroid-Supporting Roasted Brussels Sprouts with Apple Cider Vinegar

Brussels sprouts are a cruciferous vegetable that is packed with nutrients, including vitamins A, C, and K, and fiber. They are also a good source of antioxidants. Roasting Brussels sprouts is a great way to bring out their natural sweetness and caramelize them slightly. The addition of apple cider vinegar adds a bit of acidity and brightness to the dish. This recipe is a simple and delicious way to enjoy Brussels sprouts.

Brussels sprouts have been around for centuries, but they only recently became popular in the United States. In the 1950s, frozen Brussels sprouts became widely available, and they quickly became a staple of American Thanksgiving dinners. However, many people found frozen Brussels sprouts to be mushy and bland. In the 1990s, chefs began to experiment with roasting Brussels sprouts, and they quickly discovered that this method of cooking brought out the vegetable's natural sweetness and caramelized them slightly. Today, roasted Brussels sprouts are a popular side dish at restaurants and homes across the country.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss Brussels sprouts with olive oil, apple cider vinegar, salt, and pepper.
3. Spread Brussels sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until tender and slightly browned.

Why It Works

• Roasting Brussels sprouts at a high temperature caramelizes them slightly, bringing out their natural sweetness.
• The addition of apple cider vinegar adds a bit of acidity and brightness to the dish, balancing out the sweetness of the Brussels sprouts.
• Tossing the Brussels sprouts in olive oil before roasting helps them to brown evenly.