Recipe For Marinated Roasted Brussel Sprouts
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Preheat oven to 200 degrees c.
Recipe for marinated roasted brussel sprouts. Enjoy sprouts in the morning by stirring them into goat cheese scrambled eggs. Preparation wash and slice brussels sprouts. Directly on the prepared baking sheet toss the brussels sprouts with 2 tablespoons of the oil the salt and the pepper.
Toss to coat evenly. Bring a large pot of salted water to a boil. Marinade now ready to roast sprouts in the rest of the indgredients for at least 20 minutes.
Add brussels sprouts to a baking sheet and drizzle with 2 tablespoons olive oil. Drop the sprouts in the boiling water and cook until crisp tender about 3 minutes. Cook brussels sprouts in the boiling water stirring occasionally until tender about 15 minutes.
Using your hands or tongs give them a good toss to fully coat. Drizzle the remaining tablespoon of oil the balsamic vinegar and the honey over the roasted brussels sprouts. With either fresh or frozen then cut stalk base off and put a x incision on the medium and small sprouts they will split further during cooking cut the large sprouts in half.
Mix chopped fresh herbs with the sprouts before roasting. Roast stirring once halfway through until tender and golden brown about 20 minutes. Seal tightly and shake to coat.
Tip out into a baking tray and roast for 30 to 45 minutes shaking pan every 5 to 7 minutes for even browning. Put in zip lock bag with rest of ingredients and marinate overnight in fridge. Pile roasted brussels sprouts on toast slathered with hummus and garnish with chopped sun dried tomatoes.
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