Basalmic Brussels Sprouts

Cook Time: 20 Min.

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Roast Cook Temp.: 425°F

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Nutritional Content

Allergens: AllergenSuphites

Calories: 100 Kcal

Carbohydrates: 11 g

Protein: 5 g

Total Fat: 6 g

Calcium: 40 mg

Sodium: 160 mg

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Ingredients

10 Servings

• 2 lb 8 Oz Brussels Sprouts, Frz

• 3 Tbsp 1 tsp Oil, Olive

• 1/2 tsp Salt, Iodized

• 3/4 tsp Pepper, Black Ground

• 1 Tbsp 2 tsp Vinegar, Balsamic

• 1 3/4 tsp Sugar, Brown Light

• 1 3/4 tsp Oil, Olive

25 Servings

• 6 lb 4 Oz Brussels Sprouts, Frz

• 1/2 Cup Oil, Olive

• 1 1/2 tsp Salt, Iodized

• 2 tsp Pepper, Black Ground

• 1/4 Cup Vinegar, Balsamic

• 1 Tbsp 1 tsp Sugar, Brown Light

• 1 Tbsp 1 tsp Oil, Olive

50 Servings

• 12 lb 8 Oz Brussels Sprouts, Frz

• 1 Cup Oil, Olive

• 1 Tbsp Salt, Iodized

• 1 Tbsp 1 tsp Pepper, Black Ground

• 1/2 Cup Vinegar, Balsamic

• 2 Tbsp 2 tsp Sugar, Brown Light

• 2 Tbsp 2 tsp Oil, Olive

100 Servings

• 25 lb Brussels Sprouts, Frz

• 2 Cup Oil, Olive

• 2 Tbsp Salt, Iodized

• 2 Tbsp 2 tsp Pepper, Black Ground

• 1 Cup Vinegar, Balsamic

• 1/3 Cup Sugar, Brown Light

• 1/3 Cup Oil, Olive

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Spread frozen brussels sprouts on a large baking sheet in an even layer. Bake for 10 minutes.

3. Remove sprouts from oven. Carefully toss with oil, salt, and pepper. Return to oven and bake until sprouts are tender, 10-15 minutes.

4. In a small bowl whisk together vinegar, brown sugar, and second portion of oil.

5. Remove brussels sprouts from oven, and toss to coat in vinegar mixture while still warm. Serve immediately.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
   
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