Roasted Brussels Sprouts with Balsamic Glaze

I made this one up on the fly at Thanksgiving with items I had on hand. This one turned out quite yummy so I just had to share it.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

Place Brussels sprouts facing up on a jellyroll pan. Drizzle with olive oil and season with salt and pepper.

Step: 3

Roast in the preheated oven for 30 minutes.

Step: 4

Heat olive oil in a small saucepan over medium heat. Add pine nuts and season with salt. Cook and stir until toasted, about 3 minutes. Set aside. Combine vinegar, honey, and rosemary in a large bowl.

Step: 5

Remove Brussels sprouts from the oven and transfer to the bowl with the vinegar glaze. Sprinkle toasted pine nuts and cranberries on top and toss to coat. Serve warm.

Per Serving: 279 calories; protein 6.1g; carbohydrates 44.1g; fat 11.5g; sodium 74mg.

Getting stay in and make food your food instead of eat in the evening out is good a step in the best way if you’re more point on eating healthier. There’s no best way to know exactly what’s happen into the food you’re eating than by making it yourself! Making the best of the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, it’s time to make your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sweetness , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .