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Balsamic Brussels Sprouts
Reviews:
November 11, 2012

I prefer Brussel Sprouts roasted and did that for this dish. I roasted the sprouts, slices of onion and slices of garlic tossed in the olive oil seasoned with sea salt and cracked black pepper at 375 till done. After roasting I tossed with balsamic vinegar, butter and used garlic powder to taste. I enjoyed it cooled down to room temp and liked the leftovers even more the next day after they chilled overnight. I'll make this again for sure! (recipe made for *RECIPE GROUP*)

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