Roasted Brussels Sprouts

Makes 4 servings

Pamela

ingredients

20 oz Brussels sprouts, trimmed of outer tough leaves and cut in half lengthwise
2 Tbsp olive oil, extra-virgin
1 Tbsp balsamic vinegar
1/4 tsp sea salt
1/4 tsp black pepper
2 Tbsp sliced almonds, natural-flavor

1
Preheat oven to 425°F.
2
In a large bowl, combine Brussels sprouts, oil, vinegar, salt and pepper; toss to mix and coat and then spread on a nonstick baking sheet. Roast, stirring once, until nice and brown, about 20 to 22 minutes.
3
Meanwhile, in a small skillet, cook almonds over medium heat, stirring constantly, until golden brown and fragrant, about 3 to 4 minutes. Mix toasted almonds with cooked Brussels sprouts and serve hot. Yields about 2/3 cup per serving.