Marinated Roasted Brussels Sprouts
- 1 lb brussels sprouts washed
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Balsamic Vinegar
- 1 tsp honey
- 2 tbsp chopped fresh herbs
- 4 cloves garlic peeled
- 1/4 tsp salt optional
- 1/8 tsp freshly ground black pepper
Smash garlic cloves with flat side of knife.
In a large bowl, combine all ingredients except brussels sprouts and mix well.
Trim stems from brussels sprouts and cut them in halves or if large, cut in quarters. Add to marinade and toss to thoroughly coat them.
Marinade for 2-4 hours, tossing occasionally.
Preheat oven to 400 degrees.
Transfer to baking sheet, arranging in a single layer and bake for about 35 minutes, checking and flipping them every 12 minutes until browned and loose leaves are crispy.
Calories: 166kcalCarbohydrates: 18gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 235mgPotassium: 627mgFiber: 6gSugar: 6gVitamin A: 1365IUVitamin C: 133mgCalcium: 77mgIron: 2mg