Roasted Brussels Sprouts
Serving Size: ½ cup
1½ pounds Brussels sprouts, ends trimmed
4 packets (2 tsp.)
3 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
1 tsp. black pepper
1 tsp. kosher salt
1. Preheat oven to 400°F
2. Place all ingredients into a large resealable bag; shake well to coat Brussels sprouts.
3. Pour Brussels sprouts onto a baking sheet and bake for 30 minutes, shaking the pan every 10 minutes to ensure even browning
This recipe has 10 grams of carbohydrates, 4 grams of dietary fiber and 4 grams of sugars per serving.
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