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  Servings: 4

  • 1 pound of brussels sprouts
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic finely chopped
  • salt and pepper to taste
  • 1 Tbsp balsamic vinegar

Heat oven to 400 degrees.

Wash brussels sprouts and trim the bottoms.  Slice each one lengthwise into halves or quarters.  Place in a mixing bowl and add the remainder of the ingredients and toss with your hands till the brussels sprouts are coated.

Place a rectangle of parchment paper to cover a cookie sheet and place the coated brussels sprouts cut side down in a layer on the paper.  Roast in the oven for about 15 to 20 minutes till sprouts are brown and tender.

Serve as a side dish to your main meal.

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Evidence Based Integrative Medicine