Thank you all for the wonderful time that you've allowed to have with you all. The recipes from the videos are mostly from the Vegetarian Times November 2009 issue and also a magazine that Karen likes called All You. The recipe for the Brussels Sprouts with Champagne Vinagrette is from the All You magazine November 2009 issue. Here it is:
3 pkgs (10oz. each) Brussels sprouts, trimmed, halved lengthwise
3/4 # Shallots cut into 1/2" thick wedges
6 Tbsp. Olive oil
3 Tbsp. Champagne vinegar
1 Tbsp. Honey
1 1/2 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup sweetened dried cranberries
Preheat over to 425F. In large bowl, toss Brussels sprouts, shallots and 2 Tbsp. oil. Spread mixture on ungreased jellyroll pan. Roast until tender and lightly browned, 20 min.
Meanwhile, whisk together vinegar, honey, thyme, salt, pepper and remaining 4 Tbsp. oil until blended. In large serving bowl, toss warm Brussels sprouts mixture with cranberries and vinaigrette mixture. Serve at room temperature or chilled.
Serves 8, Calories 194, Protein 4g, fat 11g (1 g saturated), Trans fat 0g, Chol 0mg, Carbs 25g, Sodium 175 mg, Fiber 4g, Sugar 11g, Kitchen time 20min. Total time 40 min.
