Wednesday, June 4, 2014

142.6…Balsamic-Roasted Brussels Sprouts

When I was grocery shopping the other day, I saw a package of Brussels Sprouts and I knew exactly what I wanted to make.

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Ina Garten's Balsamic-Roasted Brussels Sprouts. 

If you've never roasted Brussels Sprouts, you're missing out. 

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Balsamic-Roasted Brussels Sprouts (Serves 4)

Recipe adapted from Ina Garten 

Ingredients:

1 1/2 pounds Brussels Sprouts, trimmed and cut in half through the core

1/4 cup good olive oil

Kosher salt and freshly ground black pepper

1 Tbsp syrupy balsamic vinegar

Directions:

1. Preheat oven to 400 degrees. 

2. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the olive oil, 1 1/2 tsp. salt and 1/2 tsp. pepper, toss with your hands, and spread out in a single layer.

3. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned. Toss once during roasting. 

4. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot. 

Printable Recipe

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To go along with the Brussels sprouts, I roasted some salmon with olive oil, salt and pepper.  Delicious and very filling meal!

The kids are out of school for the next three days so this morning was nice and relaxing. Breakfast was pineapple Chobani yogurt, Applesauce Granola and strawberries. 

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That was the last of the applesauce granola so I'll be making a new granola today!

I took my car in to get fixed, went to the gym, then came home for lunch.

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My current favorite: tuna salad, veggies and ranch dressing. 

What is your favorite and least favorite vegetable? I love asparagus and dislike beets. 

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