A simple, easy and delicious side!
6 cups Brussels sprouts, stems trims and quartered
1 Tablespoons olive oil
1 Tablespoon honey
2 Tablespoons balsamic vinegar
salt and pepper to taste
Preheat oven to 350 degrees. Rinse and trim stems of Brussels sprouts and cut into quarters. Put the Brussels in a large bowl. In a small bowl, whisk together the olive oil, honey and vinegar. Add the vinegar mixture to the bowl with the brussels and toss to coat. Then place the veggies on a baking sheet coated with cooking spray and roast for 25-30 minutes, (turn/toss them half way through) until lightly browned and tender but firm when pierced with a fork.
Makes 5 cups 5 servings
Serving size: 1 cup Calories 90 Protein 4 g Carb 15 g Fiber 4 g Sugars 7 g Fat 3 g Saturated fat 0 g Sodium 30 mg