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Balsamic Brussels sprouts


  • 4

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.

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