Healthy balsamic brussels sprouts recipe

A Harvard study found that women who ate the most cruciferous vegetables, like broccoli and brussels sprouts, had slower rates of cognitive decline
By Karen Robock
Brussels sprouts Roberto Caruso

We can practically hear you saying, "I've never liked brussels sprouts." But have you ever really given them a chance? Our delicious recipe is one reason to change your mind. The other? A study from Harvard Medical School and School of Public Health that found women who ate the most cruciferous vegetables, like broccoli and brussels sprouts, were most likely to continue to breeze through the Sunday crossword puzzle. Researchers followed 13,000 women for 27 years, calling them periodically over a six-year period with memory tests, and found that those who regularly filled their plates with green vegetables showed much slower rates of cognitive decline.

Balsamic brussels sprouts

Prep time: 5 min
Total time: 10 min


500 g brussels sprouts
2 tbsp olive oil
1/3 cup white balsamic vinegar
1 tbsp granulated sugar
1/8 tsp salt


1. Cut brussels sprouts into quarters. Heat a large saucepan over high. Add olive oil, then sprouts. Cook until sprouts turn bright green, about 2 min.

2. Stir in vinegar, sugar and salt. Cook, stirring occasion- ally, until sprouts are lightly caramelized, 3 more min.

Serves 4.

Per serving: 140 calories, 4g protein,16g carbs,7g fat, 5g fibre, 105 mg sodium.


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