Oven-roasted Brussels sprouts with a drizzle of balsamic vinegar. So easy and delicious!
- 1 pound Brussels sprouts, ends removed and halved
- 2 tablespoons Olive oil
- Salt and pepper to taste
- 1-½ tbsp Balsamic vinegar
Preheat your oven to 400 F. In a medium bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread Brussels sprouts on a greased cookie sheet in a single layer. Roast the sprouts in the oven for 20 to 30 minutes or until the outer leaves begin to crisp. Stir the sprouts twice throughout the cooking process. Once they are crispy on the outside and tender in the center, transfer them to a serving bowl. Drizzle with balsamic vinegar.