Thursday, February 5, 2015

Balsamic Brussels Sprouts


Convert everyone to Brussels sprouts lovers with this flavorful, quick and easy vegetable side dish recipe for which is roasted with balsamic vinegar and coconut oil.


1 1/2 pounds Brussels sprouts, trimmed
2 tablespoons coconut oil

1/4 cup balsamic vinegar


Bring a large pot of lightly salted water to a boil. Cut large brussel sprouts in half , small ones left whole. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately put them in ice water for several minutes to stop the cooking process. Drain.

Heat coconut oil in a skillet over medium heat; cook garlic in the hot oil for 1 to 2 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes. Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat. Enjoy!

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