This last week my husband was out of town. I have to admit that when I realized I was just cooking for me and the girls, I had the fleeting desire to just eat out and do what I call cooking light to rely on pasta etc. I wanted a break too, especially as a single mom for the week. I decided instead to focus on cooking things that I normally never make because they don’t suit Jeff’s tastes or allergies. In particular cooking with Balsamic Vinegar, which I LOVE. I thought the Brussel Sprouts were particularly tasty (even the girls liked them), so sharing here for you guys.
1.5 pounds of Brussel Sprouts – halved or quartered if large
1 Tablespoon Avocado Oil
2 Tablespoons Balsamic Vinegar
2 Tablespoons Dijon Mustard
Salt to taste
- Preheat oven to 400. Use the convection setting if you have it.
- Wash and cut Brussel Sprouts into halves or quarters. If they are about the size of a quarter, halving is fine. If they are larger than that, you’ll probably want to cut into quarters for even cooking.
- Toss Brussel Sprouts with Avocado Oil, Dijon Mustard and Balsamic Vinegar. If you don’t have Avocado Oil, subbing butter or ghee would also work fine for cooking at this temperature. It’s too hot for Extra Virgin Olive Oil.
- Sprinkle with salt – or wait do this until after they are done and you can taste them.
- Spread out evenly on your cooking sheet, which I line with a silpat for easier clean up.
- Roast in the oven for 18-22 minutes. If you’re using a convection setting it will be on the shorter side, but if you like your Brussel Sprouts crispy, go for longer.
Macros and Calories.
4 ounce serving = 160 calories. 17.9g carbs/6.8g fats/5.9g protein. It also has 6g of fiber!