I don't know about you, but sometimes I grow tired of potatoes, rice and quinoa as a side dish. I try to mix things up sometimes, but quite frankly, I just can't always think of healthy options. When I buy vegetables (aside from bell peppers and onions), they go bad quickly, often before I can use them.
I came across this recipe as a post on Facebook. Most of the time the things that show up on Facebook are so totally not good for you. They're usually fattening "quick" desserts or casseroles. This looked simple and yummy though. I absolutely love brussel sprouts, but my kids hate them. I hadn't made them for a few years and I figured that maybe - just maybe - I could get away with it since they were older now.
My kids didn't say a whole lot about this, they just ate it. I guess that in and of itself is a victory.
Ingredients:
1 lb brussel sprouts
1-2 T. olive oil
1-2 T. balsamic vinegar
Sea salt & ground black pepper
Directions:
Preheat oven to 375 degrees. Coat a 13x9 baking dish with cooking spray.
Trim the ends off brussel sprouts and discard any loose leaves. Rinse well under cold water. Cut each in half from the root to tip.
Put sprouts in a large mixing bowl. Add vinegar, olive oil, salt & pepper, tossing to coat. Arrange sprouts, cut side down, in baking dish, and sprinkle with a little more salt & pepper, if desired.
Bake for 20 minutes. Flip sprouts so the cut side is up. Bake an additional 20 minutes or until tender.
Serve hot. Makes about 4 servings.
No comments:
Post a Comment