Squid Saute With Tomatoes And Garlic
8th April 2015
New You Boot Camp Tabbouleh
8th April 2015
Ingredients
- 4 cup Brussels sprouts halved if large
- 2 cup red grapes
- 1 tbsp virgin coconut oil
- 3 sprig fresh thyme leaves removed
- Salt and pepper to taste
- 1 tsp balsamic vinegar
- 3 tbsp pine nuts toasted pine nuts
Servings:
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, and toss brussels sprouts, grapes, coconut oil, thyme leaves, salt and pepper.
- Roast until tender and caramelized, about 20-25 minutes.
- Drizzle with balsamic vinegar. Sprinkle pine nuts on top.
- Enjoy!
