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Tangy and Peppery Roasted Brussels Sprouts

Tangy and Peppery Roasted Brussels Sprouts

Tangy and Peppery Roasted Brussels Sprouts
Tangy and Peppery Roasted Brussels Sprouts
Tangy and Peppery Roasted Brussels Sprouts
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Tangy and Peppery Roasted Brussels Sprouts
Ingredients
  • 1 (16-oz.) bag of fresh Brussels sprout, cut in half
  • ½ red onion, thinly sliced
  • 1 c. yellow cherry tomatoes, halved
  • Salt, black pepper
  • ¼ c. Sriracha sauce
  • ¼ c. citrus flavored reduced balsamic vinegar
  • Extra virgin olive oil
  • Freshly grated parmesan cheese, optional
Instructions
  1. Clean and half the Brussels sprout.
  2. In a bowl, combine the sprouts, red onion and tomatoes.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Pour the Sriracha and balsamic sauces over the veggies.
  5. Mix well.
  6. Place in roasting dish that is sprayed with PAM.
  7. Place in 350 oven and roast until golden and tender.
  8. When serving, sprinkle with grated parmesan cheese.
 

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