Brussel Sprouts are my favorite veggie, and paired with almonds and balsamic vinegar how can you go wrong?
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Balsamic Glazed Brussels Sprouts
2015-02-09 14:46:42
Brussel Sprouts are my favorite veggie, and paired with almonds and balsamic vinegar how can you go wrong?
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Nutrition Facts
Serving Size
1143g
Servings
6
Amount Per Serving
Calories 1531
Calories from Fat 1059
% Daily Value *
Total Fat 120g
185%
Saturated Fat 16g
81%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 85g
Cholesterol 0mg
0%
Sodium 2613mg
109%
Total Carbohydrates 101g
34%
Dietary Fiber 37g
149%
Sugars 31g
Protein 36g
Vitamin A
138%
Vitamin C
1303%
Calcium
47%
Iron
83%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 2 lbs of Brussels Sprouts
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 tsp Himalayan salt
- 1 tsp freshly cracked black pepper
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 2 tbsp sliced blanched almonds, for garnish
What you do
- Preheat oven to 425F
- Trim the ends off the Brussels sprouts and cut them in half.
- Reserve in a large mixing bowl.
- In a large glass measuring cup, add olive oil, balsamic vinegar, lemon juice, garlic, salt, pepper, thyme and rosemary; mix with a flat whisk until very well combined and pour over reserved sprout. Mix to coat evenly and spread in a single layer in a broiler pan.
- Place in the oven and bake for 20-25 minutes, turning once or twice, until the sprouts are tender and golden.
- Garnish with sliced blanched almonds and serve.
Adapted from The Healthy Foodie
Adapted from The Healthy Foodie
Jessy + Melissa https://www.jessyandmelissa.com/