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Now that it is officially Brussels sprouts season!  

For many people, eating healthy is a chore. When the world is filled with glorious pastas, breads, the cheesiest of pizzas, and layers of cake, why in the world would we ever bother eating a salad?  Well, it's because not only is it a good idea for us to eat a vegetable every now in then, but also eating healthy is actually delicious -- no lie

 Michael Greger, MD. wrote a book  How Not to Die inspiring more people to eat better and a more healthier life. He encourages eating more  vegetables include cabbage, cauliflower, and Brussels sprouts. They contain tons of nutrients and fiber, help you feel full longer, and reduce inflammation.

So, I thought it would be a great idea to share this nutritional powerhouse recipe as my October BLOG... 

 Brussels sprouts, grapes, and shallots are roasted in the oven, then combined with a touch of balsamic vinegar for a hint of sweetness.

How to Trim Brussels Sprouts

Are you intimidated by prepping Brussels sprouts? It does take a little bit of time, but it’s really very easy. All you need are a sharp knife, a cutting board, and a colander. Most markets sell sprouts individually, but some, especially farmers’ markets, sell fresh ones still on the stalk. If yours are on the stalk, simply cut them off and then proceed:

1. Trim a slice off the stem end. (This may not be necessary if you just cut yours off the stalk.)
2. Remove any unattractive outer leaves.
3. Cut each in half lengthwise (through the stem end).
4. Rinse and drain.

Hosting a holiday meal? Roasted Brussels Sprouts with Grapes would be a great vegan and gluten-free dish for your table.

Roasted Brussels Sprouts with Grapes

Brussels sprouts with a hint of sweetness from grapes and balsamic vinegar

Adapted from Prevention

PREP TIME:15 minutes

COOK TIME:30 minutes

TOTAL TIME:45 minutes

INGREDIENTS

• 8teaspoons extra-virgin olive oil divided
• 1pound Brussels sprouts trimmed and cut in half
• 1/4teaspoon kosher salt
• 1/8teaspoon freshly ground black pepper
• 2cups seedless red grapes
• 2shallots sliced
• 1/2tablespoon balsamic vinegar
• 2tablespoons sliced almonds toasted (see Notes)

INSTRUCTIONS

1. Preheat oven to 425°F. Brush two baking sheets with 1 teaspoon of olive oil each.
2. In a large bowl, toss together the Brussels sprouts, 1 tablespoon olive oil, salt, and pepper. Spread the Brussels sprouts in a single layer on one of the prepared baking sheets, cut side down.
3. In the same bowl, toss together the grapes, shallots, and remaining 1 tablespoon olive oil. Transfer to the second baking sheet.
4. Place both sheets in the oven and roast. After 15 minutes, remove the pan with the grapes from the oven and stir. Return it to the oven and remove the pan with the Brussels sprouts and stir. Return it to the oven and continue roasting until the sprouts are golden and can be easily pierced with a fork, about 10 more minutes (25 minutes total). Remove both pans from the oven.
5. In a small bowl, combine the balsamic vinegar with 1 tablespoon water. Pour it over the grapes (still in the pan), then stir and scrape up any browned bits.
6. In a large serving bowl, combine the Brussels sprouts and the grapes with their juices. Top with the almonds and serve.

RECIPE NOTES

How to toast almonds: Place almonds in a nonstick skillet over medium heat. Cook, tossing frequently, until the almonds are aromatic and golden in color, about 5 to 6 minutes. They will brown quickly once the pan gets hot.