2.4.16

Balsamic Roasted Veggies

Last night I grilled chicken, made balsamic roasted vegetables (on the grill!), and black bean spaghetti. It was delicious!

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Olivia is away at camp, and Sophia had leftover pizza, so dinner was a breeze. Andy spent the week with my brother in Conway while he was attending classes in Little Rock, so I was happy to make him dinner. I was excited to serve a non-picky-eater when I remembered Andrew doesn't like brussels sprouts!

DANG.

Just kidding! I decided to mix it up a little bit. Normally I roast them in the oven and serve them with red pepper, pine nuts, balsamic vinegar, garlic, and parmesan cheese. DELICIOUS! Only, its just the sprouts and I think that may be why Andy doesn't like them very much. Too sprout-y. haha! I made little tin foil packets and roasted them on the grill with different flavors and he really liked them!

Balsamic Roasted Vegetables
12 brussels sprouts, halved
1 cup sweet corn
2 tsp balsamic vinegar
1 tsp olive oil
crushed red pepper
sea salt
black pepper
local honey

Once you've halved your sprouts, peel off the first 2-3 layers from each, and lay everything on your tin foil. Roll up the edges of the foil to create a sort of "tray" to hold your liquids in. Add the drained corn, oil, and vinegar. Sprinkle with the spices to taste, and then drizzle the honey over the top (optional). Roast on the top rack of your grill for about 10 minutes, and then move to the bottom rack for 3 minutes, or until sprouts are desired level of "roasted," (I like mine pretty crispy). Once they're finished, you can drizzle with a bit more honey to make them sweeter if you wish.


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