The game-changing
glaze on these
sprouts has honey
and chopped chipotle
for sweetness and
smoky heat, plus soy
sauce for umami.
Budding Genius
Nutritionally speaking, Brussels sprouts are famous overachievers.
One cooked cup contains four grams of fiber and a day’s worth
of vitamin C—and they’re a top source of folate, a nutrient essential
to healthy pregnancies. Give them a caramelized crunch for your
Thanksgiving table, or go beyond the buffet and work them into
a savory vegetable-based pancake or a delicious dip.
TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR
|HEALTHY APPETITE|
A Dynamic Sidekick
Spicy Roasted Brussels
Sprouts
Enjoy these solo, or turn
the page to try them in tacos.
1 tablespoon chopped
chipotle in adobo,
plus 1 tablespoon sauce
2 tablespoons honey
1 tablespoon reduced-sodium
soy sauce
1 tablespoon fresh lime juice
1 clove garlic, minced
1 pound Brussels sprouts,
trimmed and halved
2 tablespoons extra-virgin
olive oil
Kosher salt
- Preheat oven to 400°. Stir to-
gether chipotle and sauce, honey,
soy sauce, lime juice, and garlic.
- Toss sprouts with oil, season
with salt, and arrange in a
single layer on a baking sheet.
Roast until crisp-tender and
bright green, about 25 minutes.
Brush both sides of sprouts
with glaze, then continue roast-
ing until crisp and golden,
about 10 minutes more. Serve.
ACTIVE/TOTAL TIME: 35 MIN. | SERVES: 4
76 NOVEMBER 2019
FOOD STYLING BY GREG LOFTS; PROP STYLING BY SARAH VASIL
