Ingredients:
2 cups of Brussels Sprouts, washed trimmed and sliced in half
1 tsp olive oil
Salt
Pepper
1 tbsp IP Balsamic Dressing
1 tbsp IP Maple syrup
2 tbsp of *Rhubarb Purée
Method:
In a bowl toss Brussels sprouts, oil, salt and pepper toss well. Place on parchment lined or silicone lined baking sheet. Roast @ 400 for 20-30 min. Remove from oven and toss in balsamic dressing, maple syrup, and rhubarb purée. Enjoy!
*Rhubarb purée - use fresh or frozen - if frozen let completely thaw, drain before you purée. Fresh - slice and blanch before you purée.
Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at: http://www.fb.com/groups/deasrecipes