SIDES
48
Brussel sprouts taste AMAZING roasted in balsamic
vinegar. You'll never say "I hate Brussel sprouts" again.
Serves:
4
Serving Size:
¼-cup
Prep Time:
15 minutes
Inactive:
0 minutes
Cook:
40 minutes
TOTAL:
55 minutes
INGREDIENTS:
• 2 sweet potatoes
• 2 carrots
• 1 vidalia onion or sweet onion
• 2 red peppers
• 1 package Brussel sprouts
• 1 cup balsamic vinegar
• 2 tablespoons honey mustard
• 2 tablespoons olive oil
• 1 teaspoon rosemary
• 1 tablespoon garlic powder
• 1 teaspoon white pepper
• 1 teaspoon marjoram
• 1 tablespoon curry
• 1 teaspoon turmeric
• 1 tablespoon paprika
• 1 teaspoon cayenne
• 1 tablespoon parsley
• 1 teaspoon tarragon
INSTRUCTIONS:
Line a 9x13 baking dish with parchment. Preheat oven to 400 degrees. Clean, peel and cut (into
1-inch pieces) the potatoes, carrots and peppers and toss them into the baking dish. Cut off
bottoms and discard outer layers of Brussel sprouts. If they are large, cut them in half; smaller ones
can remain whole. Slice onion in large slices. Add to Brussel sprouts and onion to dish. Combine
vinegar, mustard, oil and seasonings. Pour half of dressing over veggies and toss coat well.
Roast in oven 20 minutes, pour rest of dressing over veggies and coat well. Peel some layers off
the sprouts. They will become brown and sweeten as they darken. Cook another 20 minutes or
until potatoes are fork tender. Just discard the parchment paper for easy clean up!
NUTRITIONAL VALUE:
Calories: 188
Sodium: 98 mg
Fat: 8 g
Carbohydrates: 33 g
Protein: 3 g
Sugars: 11 g
per serving
188
CALORIES
SAVORY ROASTED ROOT VEGGiES
Steve from Store 6160
in Queensbury, NY
