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I was spoiled by the most delicious glazed roasted Brussels Sprouts appetizer for years at a local restaurant that has since closed for business in San Antonio. I will occasionally crave them and I’ve been on the hunt for a recipe that would come close to my favorite. I’ve finally brought back the glazed roasted Brussels Sprouts I loved with a slight twist thanks to Brummel and Brown, a deliciously creamy vegetable oil spread with yogurt that I recently discovered. You can find Brummel and Brown at H-E-B in the refrigerator section. This is a really fancy and fun dish that tastes amazing.
It’s also completely simple to make. This dish is great because you can easily substitute meats and proteins to go with your meal.
Get $1 Off Brummel & Brown Original Buttery Spread (15oz.)
Use the Brummel & Brown coupon found in-store and in your Valpak envelope.
Brummel & Brown is a sweet and buttery spread made with real yogurt. The creamy spread blends plant-based oils, purified water, and real yogurt. The yogurt helps the rich, creamy taste with less fat and calories than butter. Brummel & Brown Original buttery spread has 1/2 the fat and calories of butter and 0g cholesterol per serving.
- 1.5 lbs Brussels Sprouts – trim the stalk and halve
- 3 slices Bacon – chopped (I used turkey bacon)
- 1 clove garlic
- 4 Tablespoons Balsamic & Rosemary Vinaigrette
- 5 Tablespoons melted Brummel & Brown Original Buttery Spread
- Kosher Salt – taste
- Pepper – to taste
- 1 teaspoon Vinegar
- 6+ Scallops (I plan on 3 per person)
Preheat over to 400 degrees. In a large bowl add butter, Balsamic Vinaigrette, and garlic. Mix all together. Add Brussels Sprouts and bacon and toss all together. I added a few teaspoons of Brummel & Brown. Take a baking sheet and spray generously with cooking spray. Place everything in the bowl onto the pan and spread out evenly making sure not to overlap Brussel Sprouts. Bake in oven 35 minutes.
Explore other Brummel and Brown recipes on their site.