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Recipe: Roasted Brussels Sprouts

Because I have a food blog, people always assume that I must cook a lot. With the exception of the parties thrown at my apartment, my kitchen appliances didn't get much use. Through trial and error, I felt lucky to have found a handful of excellent frozen meals, such as: Plats du Chef's French Onion Soup (purchased at Trader Joe's) and Deep Indian Gourmet's entrees (purchased at Kalustyan's). Frozen food is pre-portioned and includes nutritional information on its box, making lunch or dinner seamless and mindless.

In an effort to save money, I've started cooking at home approximately 6-nights/week. Preparing single serving lunches and dinners has been tricky, but I've created some great recipes that taste delicious, are healthy and simple to cook.

Roasted Brussels Sprouts (serves one)

  • 10 pieces of petite Brussels sprouts (I buy mine in the grocer's frozen section. Bags typically have about 5 servings)
  • 2 tablespoons Newman's Own Light Balsamic Vinaigrette (the balsamic vinegar will caramelize the sprouts upon cooking)
  • Sea salt and freshly ground pepper, to taste
  • Olive oil and 1/8 - 1/4 cup freshly-grated Parmesan cheese (optional)

In a plastic bowl with lid, combine frozen Brussels sprouts, vinaigrette and salt/pepper. Shake closed bowl to evenly distribute ingredients. Place in fridge overnight. Slice sprouts in halves or quarters and return to plastic bowl, toss, and place in fridge for a couple more hours.

Line a baking sheet with foil. With a separate sheet of foil, create a "basket" of sorts, so that the marinade from the sprouts won't leak over the edge of the baking sheet while cooking. Place "basket" atop foil-lined baking sheet and spray with non-stick oil (Pam Olive Oil spray is fine). Evenly distribute sprouts and marinade from plastic bowl on to "basket."

Preheat oven to 450 degrees. Bake for 20 minutes. Remove sprouts from baking sheet and in to serving dish. Lightly drizzle with olive oil and shredded Parmesan cheese (optional). Should you want your cheese more melted, place dish in microwave for 20 seconds.

*I serve my sprouts as a vegetable side dish (with drizzled olive oil and Parmesan cheese) or as an omelette filling (sans Parmesan cheese) that I combine with Swiss cheese and sliced prosciutto.

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