Jan 10, 2011

Tangy Brussels Sprouts

Based on a recipe from Real Simple magazine.

1lb Brussels sprouts
2 tbps ginger (I peeled a chunk of it in to matchsticks and chopped)
1 clove garlic, minced
1/4 cup rice wine vinegar
2tbsp soy sauce
2tbsp brown sugar

Preheat oven to 325F. Stir together vinegar, soy sauce, and sugar until dissolved. Cut sprouts in half or quarters. Toss all ingredients together until sprouts are coated. Lay out on a foil lined cookie sheet and bake for 20-25 minutes, until tender.

Serve with spicy chicken and red bell peppers!

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