SPROUTS ROASTED AND MARINATED
This recipe was given to me by one of the ladies of the auxiliary firefighters association when my husband was a volunteer firefighter in Michigan for 31 years. Mrs. Mahaffy , a great cook and a diabetic has given me many of her recipe to post in my cookbook.
Provided by Pat Duran
Categories Vegetables
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425^. Cook sprouts in water in a saucepan, just until al dente. Drain well, pat dry and cut in half lengthwise.
- 2. Combine sprouts 3 Tablespoons of the olive oil and sprinkle with salt and pepper. Spread on a sprayed cookie sheet. Roast 15-20 minutes until tender and not too dry. Remove from oven and set aside.
- 3. In a large skillet sauté the shallot,and garlic and remaining olive oil over medium-high heat, until tender. Add balsamic vinegar(or Italian dressing) and cook and stir for about 3 minutes. Stir in remaining ingredients and heat through. Put sprouts in a bowl and pour this mixture over sprouts. Eat while warm or chill several hours and serve chilled. About 13 calories per whole sprout.
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Edle Lals
[email protected]These sprouts are so delicious! I can't wait to make them again.
Sama simo
[email protected]I've never been a big fan of sprouts, but this recipe changed my mind. The sprouts were roasted to perfection and the marinade was amazing.
Whitney
[email protected]I'm always looking for new ways to cook sprouts and this recipe is a keeper. The sprouts were so flavorful and I loved the crispy texture.
keneilwe Kekae
[email protected]These sprouts are a great side dish for any meal. I especially like serving them with roasted chicken or fish.
Kamva Siphozethu
[email protected]I love this recipe! It's so easy to make and the sprouts are always delicious.
Robison Herick
[email protected]I'm not sure what I did wrong, but my sprouts came out soggy. Maybe I didn't roast them long enough?
Richard Copeland
[email protected]I followed the recipe exactly and the sprouts turned out great! I will definitely be making this again.
Shanaj Akter
[email protected]These sprouts were a bit too spicy for my taste, but my husband loved them.
William Graham
[email protected]I've made this recipe several times and it's always a success. The sprouts are always crispy and flavorful.
Shohag “Shohag” Hossen
[email protected]These sprouts are so easy to make and they're always a crowd-pleaser. I love serving them at potlucks and holiday gatherings.
Umar Jani
[email protected]I'm not usually a fan of sprouts, but these were delicious! The roasting brought out their natural sweetness and the marinade added a nice zip.
Mary Presnell
[email protected]These roasted sprouts were a hit at our dinner party! They were perfectly crispy and flavorful. I loved the combination of the sweet and tangy marinade.