Ingredients:
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar
Directions:
Preheat the oven to 400 degrees. Place the Brussels sprouts in a bowl and add olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Toss until the sprouts are coated then spread them out in a single layer on a sheet pan.
Roast the Brussels sprouts for 20 to 30 minutes, until they're
tender and nicely browned. Toss once during
roasting. Remove from the oven, drizzle immediately with the balsamic
vinegar, and toss again. Taste for seasonings, and serve hot.
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