Before this week, I had never had Brussels sprouts. I always imagined them to be the slimy slugs of the vegetable world, and I didn't want any part of that! As I've mentioned in previous posts, I’m slowly cutting meat out of my everyday menu, and as a result, I am eating more veggies. I saw a recipe online for “Roasted Brussels Sprouts,” and after a bit of tweaking, I am obsessed with them! I've made them three times since yesterday!
Brussels Sprouts
Here is what you’ll need:
Brussels sprouts
Olive Oil
Black Pepper
Salt
Garlic (garlic powder or fresh minced)
Balsamic Vinegar
Brussels sprouts
Olive Oil
Black Pepper
Salt
Garlic (garlic powder or fresh minced)
Balsamic Vinegar
Directions:
Preheat oven to 375°. Cut the sprouts in half lengthwise & put them in a bowl. Then add just enough olive oil to lightly coat them, and give them a little toss to make sure they are all coated nicely. Next, sprinkle with the garlic, salt and pepper, and give it another little toss. Now add about as much balsamic vinegar as you did olive oil, and give it a final toss. Place sprouts flat side down on a non-greased baking sheet (I use my baking stone) and roast 30 minutes (turning them over after 15 minutes). These are so stinking delicious!
Preheat oven to 375°. Cut the sprouts in half lengthwise & put them in a bowl. Then add just enough olive oil to lightly coat them, and give them a little toss to make sure they are all coated nicely. Next, sprinkle with the garlic, salt and pepper, and give it another little toss. Now add about as much balsamic vinegar as you did olive oil, and give it a final toss. Place sprouts flat side down on a non-greased baking sheet (I use my baking stone) and roast 30 minutes (turning them over after 15 minutes). These are so stinking delicious!
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