Sunday, December 4, 2011

Roasted Brussels Sprouts.

This recipe is a variation on one that appears in this month's issue of Clean Eating.
  • 25 to 30 small brussels sprouts, trimmed and halved
  • 1 T lemon juice
  • 1 T olive oil
  • 1 T white wine vinegar
  • 1 clove garlic, minced
  • 1/4 c panko
  • salt & pepper
Preheat oven to 400 degrees.  Toss brussels sprouts with lemon, oil, vinegar, & garlic. Sprinkle panko over sprouts and toss gently.  Spread in a single layer on a baking pan.  Sprinkle with salt & pepper. Bake for 10 minutes. Turn and return to oven for 10 more minutes.

Ready for the oven.

Ready to eat!

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