Roasted Brussel Sprouts With Dried Tomatoes And Aged Bals

Since we can’t see Jesus for the day-to-day living, God has provided in our lives godly men and women whom we can watch, question and follow within the church. Let’s remember, this is a team race. We need examples to imitate. Mavericks in the church only hurt themselves and others. To say you don’t need human examples is prideful and clearly unbiblical (1 Cor. 4:16; 1:11; Phil. 3:17; 4:9; Heb. 13:7; 1 Pet. 5:2).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami	Infood01	1	Servings

INGREDIENTS

1	T	Vegetable oil
3	oz	Brussel sprouts, quartered
		Salt to taste
		Fresh ground pepper, to
		taste
1/2	oz	Dried tomato slices
1	t	Aged balsamic vinegar

INSTRUCTIONS

Heat a saute pan over high heat, add the oil. When the oil smokes,  add
the brussel sprouts, toss until golden brown, season with salt  and
pepper. Add the tomato slices, toss, and add balsamic vinegar.  Serve
immediately.  Converted by MC_Buster.  NOTES : All recipes adapted from
Erik Blauberg, '21' Club Inc.  Recipe by: IN FOOD TODAY SHOW #INK058
Converted by MM_Buster v2.0l.

A Message from our Provider:

“What’s missing in the name ‘JES S’? U!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 159 Calories From Fat: 128 Total Fat: 14.5g Cholesterol: 0mg Sodium: 529.7mg Potassium: 306.9mg Carbohydrates: 7.1g Fiber: 2.6g Sugar: 1.8g Protein: 2.4g