You’d want to eat all.
I’m back to sharing recipes again so to kickstart, I want you to try this easy, healthy and oh-so-yummy greens even if you have a love-hate relationship with brussels sprouts. I can eat this everyday if I could!
Love-hate. Brussels sprouts taste good when roasted and not-so if not, well that’s just me. But this special yet easy to prepare dressing will propel your love for brussels sprouts through the roof. I made this for Christmas and it was a hit!
The key to a nice roast is to space out the brussels sprouts and that each is evenly coated with olive oil, dash of salt and pepper. While roasting at 425 degrees for 20 minutes, prepare the dressing using 2:2 ratio. Two tablespoons balsamic vinegar and two tablespoons agave syrup. If maple is your jam, feel free to replace. At 10 minute-mark, lightly toss the brussels sprouts and continue to cook until they’re slightly brown (as photographed). Once cooked, drizzle the dressing and serve pronto.
Seriously, you’d want to eat it all. Healthy and yummy, these roast brussels sprouts burst with flavor!
- 10-12 brussels sprouts
- 2 tbsp balsamic vinegar
- 2 tbsp agave syrup
- dash salt and pepper
- drizzle olive oil
Pre-heat oven 425 degrees.
Cut brussels sprouts in half.
Coat with olive oil.
Season with salt and pepper.
Roast for 20 minutes. Toss at 10 minute-mark. Continue roasting.
Mix 2 tablespoons balsamic vinegar and 2 tablespoons agave dressing.
Once brussels sprouts are cooked (should be slightly brown), drizzle witn dressing.
If you enjoy this recipe, please share, pin or bookmark. Check out my vegan ceasar salad dressing, it’s also good!
‘Til next time!