Submitted by Sarah Fritschner
- 1 lb Brussels sprouts
- 2 Tbsp olive oil
- 1⁄2 tsp salt
- 1⁄4 tsp pepper
- 1⁄2 C (inexpensive) balsamic vinegar
Balsamic Brussels Sprouts
Heat oven to 400º. Trim and discard the ends from sprouts. Halve sprouts if they are large and place them and any leaves on a wide, shallow sheet pan. Drizzle with oil, salt and pepper. Roast 10 minutes and stir, then repeat. Sprouts should be very brown.
Put vinegar in a small sauce pan, bring to a boil, reduce heat and simmer until the vinegar measures 1⁄4 cup. Stir into sprouts and serve. Serves 4.