Verb Recipe of the Month — November

Oven Roasted Brussels Sprouts with Caramelized Onions and Balsamic Glaze

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Thanksgiving food is great and all, but it can definitely be heavy. It doesn’t have to be though! This year, Thanksgiving can be delicious AND gut-healthy. Big thank you to @healthygutfoodie for this amazing recipe. Enjoy everyone!


-12 oz Brussels Sprouts

-1/4 of a Lemon

-1 tsp Garlic Powder

-1 tsp Onion Powder

-1/2 tbsp Salt

-Freshly Cracked Pepper

-1/2 Small Onion

-2 Cups Balsamic Vinegar

-Pomegranate Seeds (to your preference)


1). Preheat your oven to 400 degrees F.

2). Cut off the ends of the brussels sprouts and cut in half lengthwise.

3). Add the halved brussels sprouts, garlic powder, onion powder, salt, and pepper into a mixing bowl. Add the juice of the lemon and toss until evenly coated.

4). Place the brussels sprouts on a baking sheet and bake in a preheated oven for about 30 minutes or until nice and browned.

5). While the brussels sprouts are cooking, prepare your balsamic glaze by adding the balsamic vinegar to a small saucepan, and bring to boil on high heat.

6). Once boiling, reduce heat to a simmer and stir until the vinegar reduces to about 1/4 cup or to preferred consistency. The glaze will also set up and thicken as it cools.

7). Cut the onion into thin slices.

8). Add olive oil to a frying pan and cook the onions on medium high until browned/caramelized. Make sure to stir constantly so the onions don’t burn.

9). Add your brussels sprouts to a bowl. Top with the caramelized onions and pomegranate seeds and drizzle your glaze over top.

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