Friday, November 7, 2014

Balsamic Brussels Sprouts

You know these are good because I had them two days in a row. No, not leftovers for the second day. I actually made them again.

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Preheat Oven to 400
Make sure your Brussels sprouts are not frozen. You'll need to cut them in half.

Put all of your sprouts into a plastic baggie and drizzle with Balsalmic Vinaigrette dressing (We love Milltowne Gourmet's House-made from Griffin, GA). And seal the bag. Shake it up so each sprout is evenly coated in the dressing.

Put foil or coconut or olive oil on a baking pan and dump the sprouts on.

Bake for 20-30 minutes until they get brown on the edges. Personally I like mine to be *almost* burnt but not. 


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