Roasted Sweet & Sour Brussels Sprouts

Name: Roasted Sweet & Sour Brussels Sprouts
Prep time: 10 min
Total time: 35 min
Yield: 12
Ingredients: 3 lb. Brussels sprouts, trimmed and halved; 2 tbsp. olive oil; 1/4 c. lower-sodium soy sauce or tamari; 1/4 c. balsamic vinegar; 1/4 c. brown sugar; 1/2 tsp. ground ginger; 1/4 c. loosely packed fresh parsley leaves, finely chopped

By The Good Housekeeping Test KitchenPublished: Nov 2, 2015

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Yields:

Active Time:

10 mins

Total Time:

35 mins

Sweet and tangy balsamic vinegar is the surprise ingredient in this Chinese-inspired side.

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Ingredients

3 lb. Brussels sprouts, trimmed and halved
2 Tbsp. olive oil
1/4 cup lower-sodium soy sauce or tamari
1/4 cup balsamic vinegar
1/4 cup brown sugar
1/2 tsp. ground ginger
1/4 cup loosely packed fresh parsley leaves, finely chopped

Directions

1. Step 1Preheat oven to 450 degrees F. On 2 large rimmed baking sheets, toss sprouts with oil; spread out in single layers. Roast 20 to 25 minutes or until deep golden brown, stirring and rotating sheets on oven racks halfway through.
2. Step 2Meanwhile, in 2-quart saucepan, heat soy sauce, vinegar, brown sugar, ginger, and 1/4 teaspoon black pepper to boiling on medium-high. Reduce heat to maintain simmer; simmer 12 to 15 minutes or until syrupy. Remove from heat. Toss sprouts with parsley and enough sauce to coat. Serve remaining sauce on the side.

About 90 cals, 4 g protein, 15 g carbs, 3 g fat, 4g fiber, 210 mg sodium.

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