I have never been a fan of Brussels Sprouts until I tried this recipe. Free of dairy, gluten and low in fat and high in fiber it was a side dish even my B.S.-hating husband loved.
1 pear chopped into small pieces (discard core)
1 and 3/4 to 2 pounds Brussels Sprouts cut in half
Mix together and toss with:
1 teaspoon olive oil
1 teaspoon Apple Cider Vinegar
1 teaspoon Maple Syrup
1 teaspoon Dijon Mustard
Roast in roasting or cast iron pan in preheated 450 F. degree oven for 20 minutes or until starting to brown
. Enjoy!
Best-Selling Author and Couch Potato Takes on the Gym and Embraces Better Eating and Natural Health and Beauty.
Friday, April 14, 2017
1 comment:
Thanks for visiting. Having been fortunate enough not to have to diet as a young woman - hitting middle age to find my Metabolism moved to Aruba and didn't even send a postcard was a rude awakening. Thanks for sharing the fun and the pain of getting back in shape. Note: If you are a stranger and include a link in your comment - it will not be posted, to ensure no SPAM or viruses are shared. Any link I post is tested first.
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I used to really like brussel sprouts and then one time hubby was making them on the grill and added garlic and now I hate them. The first time he did it they were good but after that something went bad . . . really bad!
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