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"Recipes for Change" Cookbook

Born from the minds and hearts that created Change Lab, our new cookbook is about more than food – it’s about surrounding yourself with those who give you new thinking, challenge you, and support you. That’s how we grow – and if you have a delicious meal to show for it, that’s just a bonus.

Roasted Brussels Sprouts with Balsamic Vinaigrette

  • 14 oz Brussels sprouts,
    trimmed and halved
  • 3-4 small Yukon Gold
    potatoes or 2 large
    russet potatoes, largely diced
  • 1 red or yellow onion, largely diced
  • 2-3 cloves garlic, diced
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • crushed red chili pepper, salt & black pepper to taste
  1. Preheat oven to 425 degrees, and line a baking sheet with silpat or parchment paper
  2. In a large bowl, place olive oil, balsamic vinegar, crushed red pepper, salt, and black pepper and whisk to combine. Add remaining ingredients to the bowl and toss to coat.
  3. Transfer to the prepared baking sheet and arrange Brussels sprouts cut side down.
  4. Roast in the oven for 35-40 minutes (stopping halfway to toss), or until potatoes are fork tender
    and Brussels sprouts are charred and crispy. Taste and season as needed. Enjoy!

Recipe Preview:

Roasted Brussels Sprouts with Balsamic Vinaigrette

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