These Brussels Sprouts are roasted to perfection without any oil! These Cruciferous Vegetables have Vitamin B-6, Vitamin K, Vitamin C, Potassium, Folate, Antioxidants, Protein, Magnesium and on and on!
16 oz Brussels Sprouts
2 TBSP Balsamic Vinegar
1 TBSP Apple Cider Vinegar
2 TBSP Tahina
1 TBSP Garlic Powder
1 TBSP Dried Oregano
1 TSP Ground Pepper
Preheat oven to 400 c. Line Baking Sheet with Parchment Paper.
Slice Large Brussels Sprouts into quarters, Small and Medium ones into halves. Place in a plastic bag.
In a bowl mix the rest of the ingredients. Pour into bag and mix well, evenly coating the Brussels Sprouts. Place the Sprouts cut side down on the prepared Baking Sheet. Bake 17-20 Minutes.