Brussels Sprouts
Olive Oil
Black Pepper
Sea Salt
Balsamic Vinegar
Optional – crumbled cooked bacon and feta cheese
Instructions
1. Preheat oven to 375°. Trim the stem end off the rinsed Brussels sprouts, remove any bad leaves, then cut the sprout in half lengthwise.
2. Place in a bowl and add enough olive oil to lightly coat them – just a tablespoon or so – again depending on how many you are making (or toss in a Ziploc bag)
3. Sprinkle with the salt and pepper – I highly suggest sea salt and freshly cracked black pepper.
4. Now add a tablespoon or two of balsamic vinegar – about the same amount as the olive oil. Toss this all together well and place on a non-greased baking sheet cut side down. Place in oven or on the grill and roast 15 minutes. Then turn the sprouts over and cooking another 15 minutes.
5. If your sprouts are large you may need a little more time. Enjoy!
6. Optional – Garnish with cooked crumbled bacon and feta cheese.
7. You can use frozen sprouts too but you may need to cook longer.
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