Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

Recipe courtesy of 28 Cooks

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INGREDIENTS

• 16 oz brussels sprouts
• 1 small red onion, thinly sliced
• 6 cloves garlic
• 4 tbsp olive oil
• salt/pepper to taste
• 1 shallot, chopped
• 4 tbsp balsamic vinegar
• 1 tbsp chopped fresh rosemary

DIRECTIONS

1. Preheat oven to 425.
2. Combine brussels sprouts, onion, garlic, and 3 tbsp olive oil.
3. Season with salt and pepper and spread out on a greased cookie sheet. Roast 25-30 minutes until tender.
4. Meanwhile, saute shallot in remaining olive oil over medium-high heat, until tender.
5. Add balsamic vinegar and cook another 3 minutes.
6. Stir in rosemary and pour over brussels sprouts.

Rosemary Vegetables with Lentils and Beans

Rosemary Vegetables with Lentils and Beans

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INGREDIENTS

• 1 can diced tomatoes, drained
• 1 can black beans, rinsed and drained
• 1 can green beans, drained
• 2 handfuls dry green lentils
• 2 handfuls frozen peas
• 1 handful frozen corn
• chicken broth
• rosemary seasoning mix

DIRECTIONS

1. Mix tomatoes, black beans, and green beans together in a medium saucepan over medium heat. Bring to a simmer.
2. Add lentils and simmer covered over low heat until tender. Stir periodically. If too dry, add broth.
3. Stir in peas and corn. Season with rosemary mix. Serve.