RECIPE SUMMARY
Roast Brussels Sprouts
Makes 2 servings: Counts towards 1 tablespoon of Oil, 1 cup of vegetables, 1 cup of restricted vegetables
INGREDIENTS
DIRECTIONS
Pre heat oven to 425ºF.
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.
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.
Remove the Brussels sprouts and place them in the original bowl, drizzle with the Balsamic Vinaigrette and toss to coat. Serve immediately after.
Ingredients
Directions
Pre heat oven to 425ºF.
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.
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.
Remove the Brussels sprouts and place them in the original bowl, drizzle with the Balsamic Vinaigrette and toss to coat. Serve immediately after.