Kind of plain for a main dish, but glorious for a side-dish, these little sprouts are baked with peppers and flavored with a balsamic vinaigrette just enough to make them tangier. A good dieting or detoxing idea.
We had them with a delicious saucy turkey main dish and they brought a touch of welcome freshness to the meal. :)
Recipe adapted from Ina Garten, via La Phemme Foodie.
Last year: Black bean chili tostadas with avocado salsa (Mexican) (vegan).
Two years ago: Mojito (cocktail) (Cuban) (vegan).
Three years ago: Tomato-basil creamy soup with caprese toast.
Four years ago: baby making and no cooking. :)
Ingredients (serves 2):
- 500 g Brussel sprouts
- 1/2 red bell pepper
- 1/2 yellow pepper
- salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons red balsamic vinegar
Preheat oven to 180 degrees C. Wash and prepare the sprouts by cutting off their hardened ends and discarding the exterior blackened leaves. Put them in an oven-proof dish:
Chop the bell peppers into cubes and add them to the sprouts. Season with olive oil, salt and pepper and mix well.
Put the dish in the oven and bake for 35-40 minutes. Take out, allow to cool a bit (until just warm), add the vinegar and mix well. It's done, dig in! :)
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