2 pounds Brussels sprouts
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt, to taste
pepper, to taste
1. Preheat oven to 425 degrees Fahrenheit.
2. Chop off rough stems and slice each Brussels sprout in half length-wise.
3. Toss well with olive oil, balsamic vinegar, salt, and pepper. Place cut-side down on a baking sheet.
4. Roast for 15 to 20 minutes, depending on the size of the Brussels sprouts. Cut-side should be browned and some of the leaves crispy.
Source of recipe: This recipe is courtesy of Chef Jesse Miner (http://chefjesseminer.com/ )