Baked potato with roasted sprouts slaw
- Number of Servings: 4
Ingredients
2.0 cup Brussels sprouts, fresh0.25 cup, chopped Carrots, raw2.0 tbsp Balsamic Vinegar1.0 tbsp (C) Vinegar, white Wine (Gr Value)1.0 tbsp butter (Kirkland salted sweet cream)2.0 medium (2-1/4" to 3-1/4" dia.) Baked Potato, with skin
1. Bake the potatoes to your preferred specifications.
2. Thinly slice the Brussels sprouts and carrot.
3. Spread the sprouts and carrot on a baking sheet.
4. Drizzle with vinegars, olive oil, salt and pepper. Add garlic powder, if desired.
5. Roast at 400 degrees for 10 minutes.
6. Turn/stir everything and roast for 10 more minutes.
7. Cut your potato in half and butter.
8. Cover with the roasted sprouts mixture and enjoy!
Serving Size: Makes 4 servings.
Number of Servings: 4.0
Recipe submitted by SparkPeople user ARNOLDMAKEUP.
Serving Size: Makes 4 servings.
Number of Servings: 4.0
Recipe submitted by SparkPeople user ARNOLDMAKEUP.
Nutritional Info Amount Per Serving
- Calories: 131.4
- Total Fat: 3.0 g
- Cholesterol: 7.5 mg
- Sodium: 50.1 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 3.8 g
- Protein: 3.7 g
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