sprouts roasted and marinated
(1 rating)
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 rating)
yield
serving(s)
prep time
5 Min
cook time
25 Min
Ingredients For sprouts roasted and marinated
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10-16 ozfresh brussel sprouts,sliced lengthwise
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4 Tbspbalsamic vinegar or lo-cal italian dressing
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6 smcloves garlic, minced or chopped fine
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1 smshallot, finely chopped
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4 Tbspolive oil
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1 tspdried parsley leaves
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1/2 tspdill weed
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2 tspchopped fine rosemary
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2 Tbspbacon bits, optional adds calories
How To Make sprouts roasted and marinated
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1Preheat oven to 425^. Cook sprouts in water in a saucepan, just until al dente. Drain well, pat dry and cut in half lengthwise.
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2Combine 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. -
3In 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.
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