Roasted Brussel Sprouts Recipe
Here is a recipe for Roasted Brussel Sprouts, small tomatoes and onions. Bites of wonderful flavors.
1 pound fresh brussel sprouts, ends trimmed and cut in halves
8 ounces bite sized tomatoes cut in halves
4 ounces small onions peeled and cut in halves
3 cloves minced garlic
2 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons balsamic vinegar
Preheat oven to 400˚F.
Line a baking sheet with aluminum foil and grease.
Spread the prepared vegetables onto the baking sheet and do not stack them.
In a bowl, mix together the minced garlic, olive oil, balsamic vinegar, salt and pepper.
Drizzle the mixture onto the vegetables.
Bake for 25 to 35 minutes or until brown with crispy edges.
Remove from oven. Serve on a bed of uncooked baby spinach leaves.