SPROUTS ROASTED AND MARINATED

Sprouts Roasted and Marinated image

Provided by Pat Duran

Time 30m

Number Of Ingredients 9

10-16 oz fresh brussel sprouts,sliced lengthwise
4 Tbsp balsamic vinegar or lo-cal italian dressing
6 small cloves garlic, minced or chopped fine
1 small shallot, finely chopped
4 Tbsp olive oil
1 tsp dried parsley leaves
1/2 tsp dill weed
2 tsp chopped fine rosemary
2 Tbsp bacon bits, optional adds calories

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.