If you’re like most Americans, your daily vegetable intake is limited to baby carrots and celery sticks that you force yourself to choke down, or a drive-thru iceburg lettuce salad doused with ranch dressing. It’s ok…we’ve all been there – but I promise you there is a better (and more delicious) way to find your daily fiber intake by learning how to prepare & cook vegetables you actually WANT to eat!
Try out this simple Roasted Balsamic Brussels Sprouts recipe this week.
Roasted Balsamic Brussels Sprouts
- 2 bags of whole Brussels sprouts (about 20-30)
- 2 Tbsp of ghee, melted
- 3 Tbsp of balsamic vinegar
- 1 tsp minced garlic
- salt & pepper
Cut all Brussels sprouts into halves and place in large mixing bowl. Add melted ghee, balsamic and garlic. Mix thoroughly. Dump coated Brussels sprouts onto a large sheet pan. Set oven to low broil or 350 degrees. Roast Brussels sprouts for 20-25 minutes or until slightly charred.
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