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Roast Brussel Sprouts


  • 1 sack Brussel sprouts
  • ~5 carrots (either baby or roughly chopped)
  • 3 tbsp white balsamic vinegar
  • 1 tbsp dijon mustard
  • 2 tbsp olive oil
  • ~2 clove minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. Pre-heat oven to 400 F
  2. Cut brussel sprouts in half; roughly cut carrots (unless using baby carrots)
  3. Coat baking pan in olive oil, and lay out carrots and sprouts (sprouts should be flat-side-down)
  4. Bake on lower rack of oven til brown on the bottom
  5. Jiggle em, wait 5 minutes, remove
  6. Whisk white balsamic vinegar, dijon mustard, olive oil, salt, pepper, and garlic
  7. Toss with dressing
  8. Serve
roast_brussel_sprouts.txt · Last modified: 2021/04/06 19:01 by tkbletsc

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