Balsamic Brussel Sprouts

Brussel sprouts have had to grow on me over time. I used to refuse to eat them but now I buy them on almost every shopping trip.

What You Need:

  • 2 cups of Brussel Sprouts, blanched and frozen, sliced in half.
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp balsamic glaze
  • Salt, pepper, garlic powder to taste

What to Do:

  1. Preheat oven to 425 degrees.
  2. Cover cookie sheet in tin foil.
  3. Toss brussel sprouts in everything except the balsamic glaze. Spread onto cookie sheet in even layer.
  4. Cook sprouts for 20 minutes.  Flip. Drizzle with balsamic glaze.
  5. Serve warm.

I used fresh brussel sprouts that I had blanched and frozen but cooking them from fresh or from store bought frozen should work as well.  Cooking from fresh, I would suggest adding at least 10 minutes to the initial cook time and another 15 once you flip them.

Per 1/2 cup: 64 Calories, 2g fat, 1g protein, 16mg sodium, 5g sugar

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