Sprouts Roasted and Marinated

Pat Duran


This recipe was given to me by one of the ladies of the auxiliary firefighters association when my husband was a volunteer firefighter in Michigan for 31 years.
Mrs. Mahaffy , a great cook and a diabetic has given me many of her recipe to post in my cookbook.

★★★★★ 1 vote
makes about 4 cups
5 Min
25 Min


10-16 oz
fresh brussel sprouts,sliced lengthwise
4 Tbsp
balsamic vinegar or lo-cal italian dressing
6 small
cloves garlic, minced or chopped fine
1 small
shallot, finely chopped
4 Tbsp
olive oil
1 tsp
dried parsley leaves
1/2 tsp
dill weed
2 tsp
chopped fine rosemary
2 Tbsp
bacon bits, optional adds calories


1Preheat oven to 425^.
Cook sprouts in water in a saucepan, just until al dente. Drain well, pat dry and cut in half lengthwise.
2Combine sprouts 3 Tablespoons of the olive oil and sprinkle with salt and pepper.
Spread on a sprayed cookie sheet.
Roast 15-20 minutes until tender and not too dry.
Remove from oven and set aside.
3In a large skillet sauté the shallot,and garlic and remaining olive oil over medium-high heat, until tender.
Add balsamic vinegar(or Italian dressing) and cook and stir for about 3 minutes. Stir in remaining ingredients and heat through. Put sprouts in a bowl and pour this mixture over sprouts. Eat while warm or chill several hours and serve chilled.
About 13 calories per whole sprout.

About this Recipe

Course/Dish: Vegetables
Other Tags: Quick & Easy, For Kids, Healthy