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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound brussels sprouts |
1 olive oil spray |
2 1/2 tsp. garlic |
2 1/2 tsp vinegar, balsamic |
1 tbs parmesan cheese (optional) |
Directions:
1. Begin by preparing the sprouts: cut about 1/8-1/4-inch off the stem end, and remove any discolored or dried leaves. Cut the sprout in half, from top to bottom (through the stem end).
2. Spray a glass baking dish lightly with olive oil. Add the sprouts and toss them with the garlic and a couple of teaspoons of balsamic vinegar. Give them one quick spritz of olive oil, and put them in the oven. Roast at 375 F for 10 minutes, stir, and roast for 10 more minutes. Remove from the oven, pour them into a serving bowl, and toss them with another teaspoon of balsamic vinegar. Serve sprinkled with soy Parmesan, if you like.
3. We had these last night with corn on the cob, barbequed beans, and a salad, and they were a real treat. Thanks to Karina over at Gluten-Free Goddess for reminding me that roasted vegetables with balsamic vinegar is truly comfort food.
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