by IMAGE
28th Nov 2014
28th Nov 2014
I have Christmas on the mind and I love it! This is such a gorgeous way to prepare brussels sprouts. They get lovely and crispy with a nice sticky glaze and such an amazing flavour from the rosemary and balsamic. Whether it’s Christmas dinner or any other night, you can’t go wrong with these!
Serves 4
Ingredients:
500g of Brussels Sprouts
3 Tablespoons of Balsamic Vinegar
2 Tablespoons of Coconut Oil, Melted
2 Cloves of Garlic, Minced
1/2 Teaspoon of Coarse Salt
1/2 Teaspoon of Pepper
1 Handful of Fresh RosemaryStep 1: Chop the browned ends off the brussels sprouts and then half them, removing any discoloured outer leaves.
Step 2 :Remove the rosemary stalks and roughly chop the leaves then combine them with the balsamic, coconut oil, garlic, salt and pepper in a large bowl.
500g of Brussels Sprouts
3 Tablespoons of Balsamic Vinegar
2 Tablespoons of Coconut Oil, Melted
2 Cloves of Garlic, Minced
1/2 Teaspoon of Coarse Salt
1/2 Teaspoon of Pepper
1 Handful of Fresh RosemaryStep 1: Chop the browned ends off the brussels sprouts and then half them, removing any discoloured outer leaves.
Step 2 :Remove the rosemary stalks and roughly chop the leaves then combine them with the balsamic, coconut oil, garlic, salt and pepper in a large bowl.
Step 3: Toss the brussels sprouts in the bowl making sure they’re evenly coated. Roast at 200’C for about 30 minutes, tossing them half way through.
Step 4: Take out and serve!This recipe is Gluten Free, Dairy Free, Vegan & Paleo.
For more healthy recipes both sweet and savoury check out?www.thelittlegreenspoon.com and follow Indy on Twitter?@littlegspoon
Or even better, join Indy for her second Yoga Supper on December 18th, the healthy way to kick off Silly Season! Tickets available at?www.thecakecafe.ie/shop.aspx
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