was originally published on this site
You really can’t go wrong with Brussels sprouts and bacon. Roasted together, this is a vegetable side dish fit for a holiday feast or even a simple weeknight meal. What makes this particular version extra tasty is a splash of Primal Kitchen® Balsamic Vinaigrette.
Tangy and sweet, Primal Kitchen Balsamic Vinaigrette isn’t just for greens. It’s a perfect marinade for vegetables, too. Made with avocado oil, this vinaigrette is a flavorful and healthy option for high-heat roasting and grilling and coats your veggies with monounsaturated, heart-healthy fats and antioxidants.
You’ll love Primal Kitchen Balsamic Vinaigrette with Brussels sprouts, but try it with any of your favorite roasted veggies. It’s an easy way to add special flavor and more nutrients to almost any type of roasted vegetable.
Servings: 4 to 6
Time in the Kitchen: 10 minutes, plus 35 minutes for roasting
- 1 ½ pounds Brussels sprouts, ends trimmed and cut in half (or thirds, if the sprouts are really big)
- 3 tablespoons Primal Kitchen Balsamic Vinaigrette
- 2 tablespoons avocado oil
- 3 bacon slices, diced
- Fresh herb for garnish, such as thyme, oregano or basil
Preheat oven to 400º F. Line a baking sheet with foil.
Toss Brussels sprouts with the balsamic vinaigrette and avocado oil until coated. Season lightly with salt and pepper. Spread Brussels sprouts evenly in one layer on a rimmed baking sheet.
Scatter diced bacon on top.
Roast 35 minutes. Stir several times while roasting, to keep the Brussels sprouts from drying out. Brussels sprouts should be nicely browned before they come out of the oven.
Splash a little bit more Primal Kitchen Balsamic Vinaigrette on the Brussels sprouts before serving.
Sprinkle a fresh herb on top (such as thyme, oregano or basil). Serve warm or at room temperature.
The post Balsamic Roasted Brussels Sprouts appeared first on Mark’s Daily Apple.