Roasted Brussels Sprout Recipes

Total Time: 25-30 minutes

Yield: 4-6 servings

Ingredients:

• 2-3 cups Brussels sprouts, cut in half
• 3 Tbsp balsamic vinegar
• 3 Tbsp olive oil
• salt and pepper, to taste

Steps:

1. Preheat oven to 400 degrees F.
2. In a bowl, whisk together balsamic vinegar and oil. Add salt and pepper, to taste.

3. Put sprout halves onto cookie sheet in a single layer. Drizzle with balsamic mixture, moving sprouts with a fork to coat.

4. Bake for 20-25 minutes, turning half way through. Remove from oven once both sides are slightly brown.

Ingredients:

• 1 lb. Brussels sprouts, trimmed and halved lengthwise
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. Dijon mustard
• salt and pepper, to taste
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• 2 Tbsp fresh lemon juice
• 1/4 cup fresh Parmesan, grated

Directions:

Preheat oven to 475 degrees F and line a baking sheet with foil.

Whisk together the olive oil, Dijon, salt, and pepper in a large bowl. Add sprouts and toss until thoroughly coated and place, cut side down and evenly spaced, on the baking sheet. Set aside the bowl, and roast sprouts until tender and brown, about 12 to 15 minutes.

Place sprouts in the large bowl, add the lemon juice and Parmesan, toss to coat, season to taste and serve.

By Ann