Wednesday, May 8, 2013

Paleo Roasted Brussels Sprouts

Paleo Roasted Brussels Sprouts

Brussels Sprouts 1 & 1/2 lbs fresh
Carrots 1 cup peeled/diced fresh
Celery 1 cup peeled/dice fresh
Onion 1 large diced
Olive Oil 2 tablespoons
Balsamic Vinegar 1
Sea Salt/Cracked Pepper 1 teaspoon each

Wash all vegetables and pay dry. Cut Brussels Sprouts in half. Toss all vegetables in Olive Oil/Balsamic Vinegar and spread on cookie sheet careful not to crowd them. Add Sea Salt/Cracked Pepper and bake on high 400 degrees for 30 minutes until caramelized and golden brown.

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