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

How to Make Sprouts Roasted and Marinated


  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.
  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.
  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.

Printable Recipe Card

About Sprouts Roasted and Marinated

Course/Dish: Vegetables

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