Balsamic Roasted Brussels Sprouts and Red Wine Spritzer – TGIF Vegan Happy Hour
TGIF! It’s been a long week and I’m ready to spend an hour or two with my BFFs. A red wine spritzer and some balsamic roasted Brussels sprouts are just what I need to keep up with those ladies, because they are like spending time inside The View’s studio. Everyone wants to vent, all at the same time, staying focused is a necessity, so a wine spritzer is the perfect drink.
This refreshing, almost fruity, drink is low alcohol. Just add two parts ginger ale to one part red wine – I use a less expensive red for this-and sip away. Another great thing about spritzing is that the bubbles from the soda fill me up, so there is little chance of accidentally over consuming. As if…
What would happy hour be without food? A drinking party. And……since we’re all responsible adults, we don’t do that, so we make appetizers to absorb the happy in happy hour. Right? Right!
Since I became a vegan I’ve learned to take my own food with me. My girls still like their cheese and crackers, and other animal products, so I never go empty handed. The funny thing is, my food is always the dish that they want to eat. I don’t mind, I make sure to bring enough for everyone. Who knows, maybe they’ll all go vegan once they realize that I eat better than they do!
Today’s TGIF recipe is balsamic roasted Brussels sprouts. It’s a delicious, quick, and easy dish that’s low in calories and high in yum.
Brussels sprouts – the amount you roast depends on how much you need, I made 1 pound
1 tbsp. olive oil
3 tbsp. balsamic vinegar
salt and pepper to taste
Preheat the oven to 400° and line a baking sheet with parchment paper
Wash the Brussels sprouts, cut the ends off, and cut in half. Put them in a medium bowl
Add the olive oil and salt and pepper to the sprouts and stir to coat them in the oil.
Spread them on the baking sheet.
Bake for 25-30 minutes, or until golden brown. Shake the sheet midway through to promote even cooking.
Remove from oven and cool for 5 minutes. Drizzle with the balsamic and stir to coat the sprouts.
Eat as many as you want. They’re good for you!