roast_brussel_sprouts
Differences
This shows you the differences between two versions of the page.
| roast_brussel_sprouts [2020/12/06 14:07] – created tkbletsc | roast_brussel_sprouts [2021/04/06 19:01] (current) – tkbletsc | ||
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| Line 2: | Line 2: | ||
| Ingredients: | Ingredients: | ||
| - | * Brussel sprouts | + | * 1 sack Brussel sprouts |
| - | * Carrots | + | * ~5 carrots |
| - | * 1 tbsp white balsamic vinegar | + | * 3 tbsp white balsamic vinegar |
| - | * 1 tsp dijon mustard | + | * 1 tbsp dijon mustard |
| - | * Olive oil | + | * 2 tbsp olive oil |
| - | * ~1 clove minced garlic | + | * ~2 clove minced garlic |
| + | * 1 tsp salt | ||
| + | * 1/2 tsp black pepper | ||
| Procedure: | Procedure: | ||
| Line 14: | Line 16: | ||
| - Coat baking pan in olive oil, and lay out carrots and sprouts (sprouts should be flat-side-down) | - Coat baking pan in olive oil, and lay out carrots and sprouts (sprouts should be flat-side-down) | ||
| - Bake on lower rack of oven til brown on the bottom | - Bake on lower rack of oven til brown on the bottom | ||
| - | - Flip, wait 5 minutes, remove | + | - Jiggle em, wait 5 minutes, remove |
| - | - Whisk 1tbsp white balsamic vinegar, | + | - Whisk white balsamic vinegar, dijon mustard, olive oil, salt, pepper, and garlic |
| - | - Drizzle sprouts | + | - Toss with dressing |
| - Serve | - Serve | ||
roast_brussel_sprouts.1607292428.txt.gz · Last modified: 2020/12/06 14:07 by tkbletsc