Busy Vegetarian Mom

Quick and Easy Vegetarian Meals for Busy Moms

Roasted Basalmic Potatoes and Brussel Sprouts

on February 27, 2012
Roasted Balsamic Potatoes and Brussel Sprouts
This one quickly became one of our favorite recipes and we are still a bit shocked by that.  Really, brussel spouts? What vegetable has a worse reputation than Brussel Sprouts? 
We were determined to give them a shot because they are uber healthy, and we are trying to act like the big kids we are and eat our vegetables! What do you know, they are delicious. 
 Hope you enjoy them as much as we do.
3 Medium Red Potatoes (Cut into bite size pieces)
1/2 Sweet Onion (Chopped)
2 C. Brussel Sprouts (cut in half)
2 C. Pomegranate Balsamic Vinegar
Fat Free Feta Cheese
Pre-boil potatoes until softened. (this decreases cooking time in oven).  Add potatoes to brussel spouts and onion in baking dish. Spray with olive oil or butter substitute and season with pepper.
Place in pre-heated oven at 350 degrees and cook until golden brown approximately 45 minutes. (if you have a smaller dish, you may want to stir half way thru to ensure even roasting.  While sprouts are baking, bring the vinegar to a boil, reduce heat and simmer until it reduces and thickens.  (if you do not have pomegranate balsamic, you can use plain balsamic and add a tablespoon of blackberry, boysenberry or raspberry jam.)
Stir in the reduced vinegar and take a minute to enjoy the beautiful color, texture and smell!
Before serving, sprinkle the fat free feta on top!
Delicious with sliced almonds or dried berries thrown on top too. 

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