Balsalmic Vinaigrette Brussel Sprout Recipe
1 lb or so of fresh brussel sprouts, washed, with stem cut off and halved horizontally
1 tbsp olive oil
1 tsp pasta seasoning blend
1 tsp balsamic vinegar
1/2 tsp mustard
1/2 diced fresh onion
Preheat oven to 400 degrees F.

Place olive oil, pasta seasoning spice blend, balsamic vinegar and mustard in a bowl and whisk to create a vinaigrette dressing. Combine with brussels sprouts and make sure that the flat internal side of the sprout absorbs a little of the vinaigrette. Place on a cookie sheet- for this, I prefer a dark sheet as I think it helps it caramelize, sprinkle with fresh onion, and salt to taste.

Bake for 20-25 minutes, with the flat side of the sprout flat on the baking tin turning after 15 or 20 minutes (when underside is brown) so that the curved part of the sprout has a chance to get all caramelized. When done to your taste (I like them with the outside leaves slightly crunchy, but DH likes the creamy center) remove from oven and enjoy.

This is one of those “Eyeball it” recipes and I think I probably made a double recipe of the dressing. No wonder it was so yummy!