Here is a dish that I make quite often to accompany fish, chicken pork or meat. Sometimes I will sprinkle the brussel sprouts with walnut halves or quarters and let them caramelize in the oven along with the brussel sprouts. Other times I will substitute the balsamic vinegar with lemon juice and olive oil. It tastes equally good. Or I will add some broccoli to the mix.
You can substitute frozen brussel sprouts instead of fresh, but you will have the thaw them out before putting them in the oven, as with any other frozen vegetable. They will caramelize better when they are thawed out. Enjoy!
Makes 6 servings approximately 6 oz.
2 lbs fresh brussels sprouts
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
Salt and pepper to taste
Clean and wash the fresh Brussel sprouts. Toss them in the olive oil, balsamic vinegar, salt, and pepper. Coat them well. Place them in a cookie sheet in one layer and bake them in a 450° oven for about half hour, till caramelized.
Nutrition Facts
Serving Size 6.004 oz (170.2g)
Amount Per Serving
Calories 139
Calories from Fat 80
Total Fat 8.9g
Saturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 38mg
Potassium 595mg
Total Carbohydrates 13.9g
Dietary Fiber 5.7g
Sugars 3.3g
Protein 5.2g
Makes 6 servings approximately 6 oz.
2 lbs fresh brussels sprouts
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
Salt and pepper to taste
Clean and wash the fresh Brussel sprouts. Toss them in the olive oil, balsamic vinegar, salt, and pepper. Coat them well. Place them in a cookie sheet in one layer and bake them in a 450° oven for about half hour, till caramelized.
Nutrition Facts
Serving Size 6.004 oz (170.2g)
Amount Per Serving
Calories 139
Calories from Fat 80
Total Fat 8.9g
Saturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 38mg
Potassium 595mg
Total Carbohydrates 13.9g
Dietary Fiber 5.7g
Sugars 3.3g
Protein 5.2g
