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Ingredients
- 2 pounds Brussels Sprouts
- 1/4 cups Extra Virgin Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 1/2 teaspoons Salt
- Pepper To Taste
Method
- Note: Brussels sprouts can be prepped the day before and put in a zip top bag until ready to roast.
- Preheat oven to 400°F.
- Trim the bottoms off the Brussels sprouts and cut in half, store in zip top bag for later or place in bowl. Add olive oil, balsamic, salt and pepper and mix until combined. Place on half sheet pan cut side down and place in oven on lower rack.
- Roast until cooked through but still bright green, about 15 -20 minutes depending on size.
