Roasted Brussels Sprouts
- 1 pound of brussels sprouts
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic finely chopped
- salt and pepper to taste
- 1 Tbsp balsamic vinegar
Heat oven to 400 degrees.
Wash brussels sprouts and trim the bottoms. Slice each one lengthwise into halves or quarters. Place in a mixing bowl and add the remainder of the ingredients and toss with your hands till the brussels sprouts are coated.
Place a rectangle of parchment paper to cover a cookie sheet and place the coated brussels sprouts cut side down in a layer on the paper. Roast in the oven for about 15 to 20 minutes till sprouts are brown and tender.
Serve as a side dish to your main meal.