Simple Green Smoothiesのインスタグラム(simplegreensmoothies) - 11月25日 01時23分

Make sure these tiny, cute little cabbages are on your table this week! They are roasted and tossed with a sweet and tangy balsamic vinaigrette, that is ah-mazing!

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CANDIED SPROUTS
Serves 4 | Prep time: 20 min | Cook time: 20 min

INGREDIENTS

2 tablespoons olive oil
2 pounds fresh Brussels sprouts, halved, about 8 cups
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/2 cup Parmesan cheese shavings
Sea salt and fresh ground pepper, to taste

DIRECTIONS

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. Place the halved Brussels sprouts in a large bowl. Combine the balsamic vinegar, maple syrup, olive oil, and Dijon mustard and pour over the sprouts. Toss well to coat with the sauce. Season well with sea salt and black pepper.

3. Place in an even, single layer on the baking sheet. If there is any leftover sauce in the bottom of the bowl, drizzle it over the sprouts. Roast until golden and tender, about 15-20 minutes. They will be done when easily pierced with the tip of a knife and nicely browned.

4. To serve, transfer the roasted Brussels sprouts to a serving bowl. Add the shaved Parmesan cheese on top. Gently toss. Sprinkle with more sea salt and pepper, if needed.

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