Roasted Brussels Sprouts

Prep Time
15 mins

Cook Time
20 mins

Makes
4 side dish portions

INGREDIENTS

1 pound Brussels sprouts, trimmed and halved

1 1/2 tablespoons olive oil

1 teaspoon minced garlic

1 teaspoon balsamic vinegar

1 teaspoon light brown sugar

1/4 teaspoon salt

1/4 teaspoon pepper

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DIRECTIONS

Preheat the oven to 425°F.

In a large mixing bowl, toss Brussels sprouts in all of the remaining ingredients, until well coated.

Spread the coated Brussels sprouts on a sheet pan in a single layer, and bake for 20 minutes, stirring halfway through. Sprouts are done when well caramelized and fork-tender.

Mona’s Tips: Brussels sprouts can vary in size quite a bit. If you have a few sprouts that are larger than the others, to cut those into quarters to ensure that they cook through as quickly as the smaller, halved sprouts.

Serving size: 2/3 cup Calories: 100

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