sprouts roasted and marinated

Name: Sprouts Roasted and Marinated
Prep time: 5 min
Cook time: 25 min
Ingredients: 10-16 ounce(s) fresh brussel sprouts,sliced lengthwise; 4 tablespoon(s) balsamic vinegar or lo-cal italian dressing; 6 small cloves garlic, minced or chopped fine; 1 small shallot, finely chopped; 4 tablespoon(s) olive oil; 1 teaspoon(s) dried parsley leaves; 1/2 teaspoon(s) dill weed; 2 teaspoon(s) chopped fine rosemary; 2 tablespoon(s) bacon bits, optional adds calories

(1 RATING)

85 Pinches 4 Photos

Pat Duran

Las Vegas, NV

Updated on Jun 23, 2012

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.

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if you want to go off the diet recipe you can add a few bacon bits.

prep time 5 Min

cook time 25 Min

method ---

yield makes about 4 cups

Ingredients

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

How To Make sprouts roasted and marinated

Step 1

Preheat oven to 425^. Cook sprouts in water in a saucepan, just until al dente. Drain well, pat dry and cut in half lengthwise.

Step 2

Combine 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.
Step 3

In 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.
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