Roasted Strawberry Lemonade Brussels Sprouts
Ingredients
- 3 pounds Brussels sprouts cleaned and cut in half
- ½ cup strawberry preserves
- ¼ cup balsamic vinegar
- 2 tablespoons extra virgin oil
- Juice of 2 lemons
- 1 tablespoons garlic powder
- ½ teaspoon paprika
- Salt & pepper to taste
- Optional: Crumbled feta
Instructions
- Preheat the oven to 425℉ and add a large sheet pan to the oven so it heats up.
- Add the cut Brussels sprouts to a large bowl and set aside.
- In a medium bowl, whisk together the strawberry preserves, balsamic vinegar, extra virgin oil, lemon juice, garlic powder, paprika, and salt & pepper to taste. Reserve about 2 tablespoons of the sauce for serving. Pour the rest of the sauce over the Brussels sprouts and toss until they are completely covered.
- Carefully take the hot sheet pan out of the oven. Add the seasoned brussels sprouts, cut side down, to the hot pan.
- Roast for about 20 minutes, or until there is a browned crust on the cut side.
- Allow the roasted Brussels sprouts to cool on the pan for 1 minute before removing them with a spatula.
- Pour remaining sauce over the Brussels sprouts and top with crumbled feta, if desired. Enjoy!
Notes
Nutrition Information: (1 serving): Calories: 165 | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Fiber: 6g | Sugar: 11g | Sodium: 180 mg | Cholesterol: 0mg