Yield: 4 servings
|1 tablespoon||Olive oil|
|3||Cloves garlic; chopped|
|1 pounds||Brussels sprouts|
|2 teaspoons||Chopped fresh thyme|
|1 teaspoon||Freshly cracked black pepper|
|2 tablespoons||Sherry vinegar|
Preheat the oven to 350ø. Score the bottoms of the sprouts with an X. Heat the olive oil in a large ovenproof saute pan over high heat until smoking hot. Add the onion and garlic and saute for 1 to 2 minutes, or until fragrant. Add the Brussels sprouts and toss to mix well.
Place the pan in the oven and roast the vegetables for about 10 minutes.
Remove the pan from the oven, add the thyme, pepper, and sherry vinegar and return the pan to the oven. Cook until tender, about 5 more minutes. Remove from the oven and season to taste with salt.
Place on a serving platter and serve warm.
Converted by MC_Buster.
Per serving: 89 Calories (kcal); 4g Total Fat; (33% calories from fat); 4g Protein; 13g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.