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Tangy and Peppery Roasted Brussels Sprouts
![Tangy and Peppery Roasted Brussels Sprouts](http://geauxaskalice.com/wp-content/uploads/2016/09/Tangy-and-Peppery-Roasted-Brussels-Sprouts-300x224.jpg)
Tangy and Peppery Roasted Brussels Sprouts | Print |
Recipe By: Alice Morrow
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
- Clean and half the Brussels sprout.
- In a bowl, combine the sprouts, red onion and tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Pour the Sriracha and balsamic sauces over the veggies.
- Mix well.
- Place in roasting dish that is sprayed with PAM.
- Place in 350 oven and roast until golden and tender.
- When serving, sprinkle with grated parmesan cheese.