Shopping tip: Traditional balsamic vinegar is most often made from the Trebbiano grape from Modena, Italy. Thick, sweet and syrupy, gourmet balsamic vinegar is aged in wooden barrels. Supermarket varieties are aged for a couple of months in steel tanks. Buy what fits your budget.
Ingredients:
1 (16-ounce) package frozen Brussels sprouts, thawed
Olive oil cooking spray
1 thin slice (scant 1/2 ounce) prosciutto, diced into small pieces
2 tablespoons pecan pieces
2 tablespoons dried cranberries
1 tablespoon red wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon olive oil
Preheat oven to 400 degrees. Line a 15- by-10-inch baking sheet with aluminum foil. Pat Brussels sprouts completely dry and place in a single layer on baking sheet. Sprinkle with prosciutto. Spray generously with olive oil spray. Roast for 30 minutes.
Stir and sprinkle with pecans and cranberries. Spray again with olive oil spray and bake an additional 5 to 10 minutes, or until tender and pecans are slightly toasted.
Whisk together red wine vinegar, balsamic vinegar, Dijon and olive oil. Place Brussels sprouts in medium bowl and drizzle with vinaigrette. Toss gently to coat.
Makes 4 servings.
Per serving: 96 calories (30 percent from fat), 4 grams total fat (trace saturated), 2 milligrams cholesterol, 10 g carbohydrates, 5 g protein, 91 mg sodium, 5 g dietary fiber.
Balsamic Roasted Brussels Sprouts recipe
Recipe by Kathryn Moore and Roxanne Wyss
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