Roasted Brussels Sprouts
16-20 Brussels sprouts
Salt, to taste
1/4 tsp. pepper, freshly ground
3 Tbsp. balsamic vinegar
4 Tbsp. extra virgin olive oil
• Wash and trim the base of the sprouts and remove the dead discolored leaves. Cut them in half, arrange in a baking dish, and set aside.
• Mix the salt, pepper, and vinegar in a bowl and whisk until the salt is dissolved.
• Slowly beat in the olive oil and pour the mixture over the Brussels sprouts. Bake in a preheated oven for about 25 to 30 minutes at 375 degrees F. Turn after about 15 minutes to ensure even cooking. They are done when they look brown and glazed.
• Reheat and serve hot.
Makes 4 servings