Perfect snack, side dish, salad addition, whatever! These Brussels sprouts are SO versatile You guys asked for more snacks, so I had to post one of my go-to’s! For years I didn’t like Brussels sprouts, but when you roast them it TOTALLY changes the flavor I usually crave crunchy things like potato chips, so these are always the obvious choice when I’m trying to keep it lighter! (Because let’s be real, you have to eat real chips from time to time ) They’re so crispy and crunchy and delicious
Calories per serving: 129
Protein per serving: 5g
Carbs per serving: 29g (6g fiber!)
Fat per serving: 1.5g
1 lb fresh Brussels sprouts (washed and ends trimmed)
¾ cup balsamic vinegar
½ tablespoon honey
1 teaspoon olive oil
Salt and pepper to taste
1. Preheat oven to 400 degrees. Cut all Brussels sprouts in half and set aside on a cookie sheet lined with parchment paper.
2. In a pot over medium heat, whisk together balsamic vinegar and honey and bring to a simmer. Allow to simmer for ~10 mins until volume has reduced by about half. Then spray Brussels sprouts with olive oil spray, drizzle with the balsamic glaze, and sprinkle with salt and pepper.
3. Bake for 20 mins until tender, the brook on high for 1-2 mins (this helps them get nice and crunchy!) then allow to cool and enjoy! *These are also great heated up!!
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