FROM 30/10'S KITCHEN...

Roast Brussels Sprouts

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Roast Brussels Sprouts

Makes 2 servings: Counts towards 1 tablespoon of Oil, 1 cup of vegetables, 1 cup of restricted vegetables

 

INGREDIENTS

 2 Cups Brussels Sprouts
 1 Tablespoon Olive Oil
 Sea Salt, to taste
 Pepper, to taste
 1 Tablespoon Walden Farms Balsamic Vinaigrette

 

DIRECTIONS

1

Pre heat oven to 425ºF.

2

Wash and prepare Brussels sprouts by rinsing them, removing the outer leaves, slice the bottom off and slice them in half. Place them in a large bowl.

3

Drizzle the olive oil over the sprouts and season with salt and pepper. Then toss so each sprout is well coated. Pour onto a foil lined baking sheet and bake for 15-25 minutes or until the sprouts are caramelized.

4

Remove the Brussels sprouts and place them in the original bowl, drizzle with the Balsamic Vinaigrette and toss to coat. Serve immediately after.

 

Ingredients

 2 Cups Brussels Sprouts
 1 Tablespoon Olive Oil
 Sea Salt, to taste
 Pepper, to taste
 1 Tablespoon Walden Farms Balsamic Vinaigrette

Directions

1

Pre heat oven to 425ºF.

2

Wash and prepare Brussels sprouts by rinsing them, removing the outer leaves, slice the bottom off and slice them in half. Place them in a large bowl.

3

Drizzle the olive oil over the sprouts and season with salt and pepper. Then toss so each sprout is well coated. Pour onto a foil lined baking sheet and bake for 15-25 minutes or until the sprouts are caramelized.

4

Remove the Brussels sprouts and place them in the original bowl, drizzle with the Balsamic Vinaigrette and toss to coat. Serve immediately after.

Roast Brussels Sprouts

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