Balsamic Glazed Brussels Sprouts
suzanne
ingredients
- 1 (16 oz.) pkg fresh Brussels Sprouts
- 1 small red onion, thinly sliced
- 5 tbsp. olive oil, divided
- 1/4 tsp. kosher salt
- 1/8 tsp. freshley ground black pepper
- 1 shallot, chopped
- 4 tbsp. balsamic vinegar
- 1 tbsp. chopped fresh parsley
directions
- 1
1) Preheat oven to 425 F. Combine Brussels sprouts and onion in medium bowl with 3 tablespoons of the olive oil, salt and pepper, tossing gently. Spread on lightly greaded baking sheet; roast 25 to 30 minutes or until vegetables are tender and caramelized.
- 2
2) Meanwhile, saute shallot in remaining olive oil in small skellet over medium-high heat 5 minutes or until tender. Add balsamic vinegar and cook 5 minutes more. Stir in rosemary and pout over Brussels sprouts.
notes
142 calories, 9g carbohydrate, 3 g protein, 12g fat, 117mg sodium
Source: suzanne
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