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Balsamic-Roasted Brussels Sprouts
Balsamic-Roasted Brussels Sprouts

Before you jump to Balsamic-Roasted Brussels Sprouts recipe, you may want to read this short interesting healthy tips about Strength Boosting Treats.

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While searching for a convenient nutritious snack, make sure you remember about yogurt. The fact is, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. You can’t beat yogurt whenever it comes to a healthy snack though. It is a protein-rich resource of healthy vitamins and minerals. Yogurt is easy for the human body to digest and, depending on the type of culture made use of to make the yogurt youre eating, can also help regulate your digestive system. Try putting in some wholesome nuts to unsweetened natural yogurt for a healthy snack idea. It’s an excellent way to take pleasure in a flavorful snack without having too much sugar.

A large assortment of instant health snacks is easily obtainable. Choosing to live a healthy lifestyle can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to balsamic-roasted brussels sprouts recipe. To make balsamic-roasted brussels sprouts you only need 7 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Balsamic-Roasted Brussels Sprouts:
  1. Take meal
  2. Get 1 1/2 lb Brussels sprouts, trimmed and cut in half through the core
  3. Use 1/4 cup olive oil
  4. Take 4 oz pancetta, sliced 1/4-in thick
  5. Provide 1 kosher salt
  6. Take 1 freshly ground pepper
  7. Get 1 tbsp balsamic vinegar
Steps to make Balsamic-Roasted Brussels Sprouts:
  1. Preheat oven to 400°
  2. Place Brussels sprouts on a sheet pan, including some of the loose leaves, which get crisp when they're roasted.
  3. Cut pancetta into 1/2-in dice, and add to the pan. Add olive oil, 1 1/2 tsp salt, and 1/2 tsp pepper; toss with your hands. Spread out the mixture in a single layer.
  4. Roast Brussels sprouts 20-30 min, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting.
  5. Remove from oven, drizzle immediately with balsamic vinegar, and toss again. Taste for seasonings and serve hot.

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