Friday, November 30, 2012

Roasted Brussel Sprouts and Shallots

Brussel Sprouts have always intrigued me and I usually just steamed them and added butter, salt and pepper. They were okay that way but I was never quite satisfied. Yesterday I tried them roasted with White Balsamic Vinegar and Olive Oil. Much better. Much better! I enjoy the White Balsamic more than the dark because it has a lighter flavor but it was still a bit more tart than I wanted it but I didn't want to ruin it with sugar so I gave it a sprinkle of Stevia and it was just right.

Did you know that all Stevia is not created equal? I didn't until my MIL told me so I checked it out. Wow, the real stuff is kind of pricey but it will last long. It takes very little to be effective!

1 lb. Brussel Sprouts, trimmed and quartered
(stem and outer leaves and any bruised ones removed)
2 Shallots, sliced thin and separated into rings
2 Tablespoons White Balsamic Vinegar
2 Tablespoons Olive Oil
1 Tablespoon Homemade Bacon Bits
Fresh Ground Sea Salt and Pepper, to taste

Combine prepared veggies in a small bowl. In a separate bowl mix the oil, vinegar, and stevia with a wire whisk. Pour over Brussel sprouts and shallot rings and toss to coat.

Line a small baking sheet with foil and spray lightly with non stick spray. Spread the veggies in a single layer and roast @ 400° for 10 minutes. Stir and roast for another 10 minutes. Sprinkle with Bacon Bits and return to oven for 5 minutes. Serve immediately.

Enjoy your Friday!