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Before you jump to Balsamic-Roasted Brussels Sprouts recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.

We all know that consuming healthy foods can help us truly feel better within our bodies. We are likely to feel way less gross whenever we increase our consumption of healthy foods and lower our consumption of junk foods. A piece of pizza doesn’t make you feel as healthy as consuming a fresh green salad. Sometimes it’s hard to find healthy foods for snacks between meals. Finding snacks that really help us feel better and increase our stamina often involves lots of shopping and scrupulous reading of labels. Why not try one of the following wholesome snacks the next time you need some extra energy?

If you might be looking for a quick snack, you can’t go drastically wrong with a whole grain one. Starting your day with a piece of whole grain toast can give you that extra boost you need to get going. Eating on the run can be healthier with wholesome chips and crackers. Make the modification from refined products such as white bread to the healthier whole grain options.

You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to balsamic-roasted brussels sprouts recipe. You can have balsamic-roasted brussels sprouts using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Balsamic-Roasted Brussels Sprouts:

1. You need meal
2. Provide 1 1/2 lb Brussels sprouts, trimmed and cut in half through the core
3. Get 1/4 cup olive oil
4. Take 4 oz pancetta, sliced 1/4-in thick
5. You need 1 kosher salt
6. Get 1 freshly ground pepper
7. Take 1 tbsp balsamic vinegar

Steps to make Balsamic-Roasted Brussels Sprouts:

1. Preheat oven to 400°
2. Place Brussels sprouts on a sheet pan, including some of the loose leaves, which get crisp when they're roasted.
3. Cut pancetta into 1/2-in dice, and add to the pan. Add olive oil, 1 1/2 tsp salt, and 1/2 tsp pepper; toss with your hands. Spread out the mixture in a single layer.
4. Roast Brussels sprouts 20-30 min, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting.
5. Remove from oven, drizzle immediately with balsamic vinegar, and toss again. Taste for seasonings and serve hot.

Place the sprouts and shallots in a bowl and add the oil, balsamic and garlic and sprinkle over a little salt and some pepper. Gently mix so not to displace any further leaves. Transfer the roasted Brussels sprouts and toasted pecans to a serving platter or bowl. Drain the cranberries and sprinkle them on top. Drizzle the balsamic vinegar over the dish, then sprinkle with Parmesan and/or add the pats of butter for added richness.

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