Roasted brussel sprouts with dried tomatoes and aged balsam

Yield: 1 servings

Measure Ingredient
1 tablespoon Vegetable oil
3 ounces Brussel sprouts; (quartered)
\N \N Salt to taste
\N \N Fresh ground pepper; (to taste)
½ ounce Dried tomato slices
1 teaspoon Aged balsamic vinegar

Heat a saute pan over high heat, add the oil. When the oil smokes, add the brussel sprouts, toss until golden brown, season with salt and pepper. Add the tomato slices, toss, and add balsamic vinegar. Serve immediately.

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NOTES : All recipes adapted from Erik Blauberg, '21' Club Inc.

Recipe by: IN FOOD TODAY SHOW #INK058 Converted by MM_Buster v2.0l.

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