Enjoy a Creative Side with Lean Cuisine and Skinny Cow
Roasted Brussels Sprouts with a Balsamic Vinaigrette
A New Year, New You with Lean Cuisine, Skinny Cow and a healthy side dish.
If you’re like myself and many other people when January rolls around you start looking for ways to eat a little bit healthier in the New Year. One way I like to do that is to keep some Lean Cuisine meals in the freezer. It’s really hard to believe that Lean Cuisine meals are actually a low calorie meal. They tastes so good.
You don’t feel like your missing out when you eat one.
During the month of January and February Lean Cuisine Asian Flavor 6 pack, Italian Favorites 4 pack and Skinny Cow Vanilla & Cookies’n Cream 20 pack are on special at Sams Club. These special prices are exclusive to Sam’s Club.
- Lean Cuisine Asian 6-pack is normally $11.25 on sale for $9.98
- Lean Cuisine Italian Favorites 4-pack normally $7.98 on sale for $6.98
- Skinny Cow Vanilla & Cookies’n Cream 20-pack is normally $9.98 on sale for $8.98
These are great prices. For less then $2 bucks a meal you can’t go wrong and The Skinny Cow ice cream is less then .45 cents a serving.
A great way to stay on a healthy meal plan is to make a healthy side dish to go along with your Lean Cuisine meal so you can feel satisfied. Then you can indulge once in awhile with a Skinny Cow ice cream for dessert and not feel guilty.
I went shopping at my local Sam’s Club and picked up a package of each since the prices were too good to pass up. While I was shopping I found a few other things. One item was a beautiful 2 lb package of the prettiest Brussels Sprouts I’ve ever seen. I’ve been hanging on to a bottle of Balsamic Vinegar that I wanted to use to make a Balsamic Vinaigrette with. That gave me the idea for a side recipe I could make with my Lean Cuisine Chicken Parmesan I was planning to have for dinner this weekend.
I love roasted vegetables. Roasting any type of vegetable does something wonderful to that vegetable. It brings out a nutty flavor that you just can’t get any other way.
I love Brussels sprouts. I love them even more roasted.
Roasted Brussels Sprout with a Balsamic Vinaigrette
Roasting Brussels Sprouts or any vegetable for that matter is very easy and turns a ho hum vegetable into something amazingly delicious.
Prepare your Brussels sprouts by trimming off a sliver of the stem and removing any brown or bruised outer leaves. The sprouts I bought at Sam’s hardly needed any trimming and cleaning up.
Clean up the Brussels sprouts
Cut the larger sprouts in half. Rinse them off and pat dry with a paper towel.
In a small bowl make a glaze with olive oil, chopped garlic, salt and pepper. Whisk , pour over the sprouts and toss to evenly coat.
You can find the measurements below.
Pop them in a preheated 400 degree oven, roast for 30 minutes tossing them every 10 minutes or so to evenly roast. While the Brussels sprouts are roasting mix up the Balsamic Vinaigrette. Once the sprouts have been roasting for 30 minutes pour half the vinaigrette over them, toss again and roast for another 10 minutes tossing five minutes through the roasting time.
Sprinkle a hand full of pomegranate arils or dried cranberries over the sprouts before serving.
Serve the roasted Brussels sprouts with a Lean Cuisine Meal and enjoy a Skinny Cow Cookies’n Cream ice cream as dessert.
See what other items are on sale at Sam’s Club here.
Disclosure: I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Nestle Lean Cuisine and Skinny Cow #cbias #SocialFabric
All opinions and photographs are my own.
- 1 pound Brussels Sprouts
- ¼ cup olive oil
- ½ teaspoon garlic, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons garlic, finely chopped
- 2 teaspoons brown sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- Clean the sprouts by trimming the stem and removing any brown or bruised leaves.
- Rinse and pat dry.
- Mix the garlic, olive oil, salt and pepper.
- Toss with Brussels sprouts.
- Spread on a baking pan.
- Roast in a preheated 400 degree oven for 30 minutes, Toss every 10 minutes.
- While the sprouts are roasting mix the vinaigrette.
- Add all the ingredients to a bowl.
- Whisk to emulsify.
- After the sprouts have roasted for 30 minutes pour half of the vinaigrette over the sprouts and roast for an additional 10 minutes.
- After 5 minutes stir and flip the Brussels sprouts and continue roasting for the remaining 5 minutes...