Prepared by Chef Chloe Gould (“Chef G”), a kidney-transplant recipient, this recipe for Roasted Balsamic Glazed Brussel Sprouts makes for a perfect companion to your meals.

Prepare and enjoy it now for yourself and family. After COVID is over, be sure to prepare it for dinner parties.

Serves 4

Ingredients:

• 1-pound Brussel sprouts, trimmed and cut in half through the core
• 2 tablespoons olive oil
• To taste kosher salt and freshly ground black pepper
• 3 tablespoons balsamic glaze

Directions:

1. Preheat the oven to 400 degrees. Place the Brussel sprouts on a sheet pan and toss with olive oil, salt, and pepper.
2. Roast the Brussel sprouts for 20 to 30 minutes, until they are tender and nicely browned.
3. Remove from the oven, drizzle immediately with the balsamic glaze, and toss again.
4. Broil for 2-3 minutes to caramelize and taste for seasonings.
5. Serve and enjoy!

You can stream the webinar with Chef G and Annie Guinane, transplant dietitian at University of Chicago, as they cook and answers questions about healthy and delicious eating options for transplant recipients. Watch the webinar.