Wednesday, March 7, 2007

Leaves, it's all leaves!

Here's a delicious recipe I ripped off from Grub Report. I don't like Brussels sprouts, but I liked this. It's also great with cauliflower and asparagus.

Balsamic-Roasted Brussels Sprouts

1 lb Brussels sprouts
2 cloves of garlic
3 tablespoons balsamic vinegar
1/4 cup of olive oil
2 shakes of red pepper flakes
1 teaspoon salt

Preheat oven to 435 degrees. Cut out leaves off the Brussels sprouts and cut them in half. Finely chop the garlic and then mix the rest of the ingredients together. Toss Brussels sprouts with the marinade. Let sit for about 5 minutes and then spoon Brussels sprouts onto a cookie sheet or roasting pan. Roast for 15 minutes or until Brussels sprouts are tender and slightly caramelized.

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