Sprouts Roasted and Marinated
Mrs. Mahaffy , a great cook and a diabetic has given me many of her recipe to post in my cookbook.
10-16 ozfresh brussel sprouts,sliced lengthwise
4 Tbspbalsamic vinegar or lo-cal italian dressing
6 smallcloves garlic, minced or chopped fine
1 smallshallot, finely chopped
4 Tbspolive oil
1 tspdried parsley leaves
1/2 tspdill weed
2 tspchopped fine rosemary
2 Tbspbacon bits, optional adds calories
How to Make Sprouts Roasted and Marinated
- Preheat oven to 425^.
Cook sprouts in water in a saucepan, just until al dente. Drain well, pat dry and cut in half lengthwise.
- 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.