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10 servings, 1/2 cup each
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Substitute parsnips for the carrots.
Not only are the carrots in this satisfying low-fat, low-sodium side dish high in vitamin A, but the Brussels sprouts are also rich in vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It turned out real well, but that was after I took the advice of some of the other commentators and made a few changes. I increased the balsamic vinaigrette dressing to 1/2 cup and the brown sugar to 2 Tbsp. For my preference I also added two leaves of finely chopped basil. I baked covered for 25 min, then drizzled 4 Tbsp of melted butter over the top and baked an additional 25 min uncovered.
Tried this recipe a few nights ago. It was very tasty - no bitterness in the brussel sprouts. Had it again last night and it was even better as the dressing had soaked into the cut brussel sprouts. The next time I make it though I will add more liquid to the recipe. Is a keeper.
What a delicious dressing this recipe includes! Just gives the right zip to the mixture, especially the brussels sprouts. Family test and approved! Delish!