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Brussels Sprouts with Balsamic Vinegar Reduction

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I trimmed then cut some Brussels sprouts in half, then tossed them in a bit of oil, salt and leftover balsamic vinegar reduction and baked them at 180° Celsius/350° Fahrenheit for 20 minutes. If, like me, you don’t care for sprouts but do like sweets, the caramelized reduction makes it fairly easy to eat these greens.


One response »

  1. Pingback: Balsamic-Roasted Mushrooms and Carrots | TMI Food

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