Balsamic Brussels
Beware….the dreaded, gas causing mini cabbages that reek havoc on all small children. Not anymore. Who would have thought that bathing them in a modest amount of vinegar and olive oil, would alter our view on these bland little f#@kers? Well it works. Tried, tested and true – these roasted little mini’s are a sure bet as a side dish and easy on your belly fat.
Being a member of the cruciferous vegetable family, they are loaded with Vitamin A, high in protein, low in calories and even rumoured to give cancer a swift kick in the ass. If you haven’t chewed these up before, better start now – as Brussels Sprouts are amongst the healthiest of vegetables to eat.
Balsamic Brussels
2015-03-12 18:30:06
Serves 6
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
- 30-40 brussels sprouts
- 1 1/2 Tbs of Balsamic Vinegar
- 2 Tbs Olive oil
- 1 Tsp Pepper
- 4 Cracks of rock salt
Instructions
- Preheat oven to 400 degrees
- Wash your sprouts well. Cut the stem ends off and then the sprout in half and place into a large bowl.
- Toss Brussels Sprouts with balsamic vinegar, olive oil, salt and pepper and place into a glass baking dish (or cookie sheet).
- Roast for approx 30 min, stirring occasionally. Enjoy!
Notes
- Stop scrunching your nose - these aren't the mushy, over cooked blobs our mothers forced us to eat!
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