1 lb. brussels sprouts, bottoms trimmed (larger sprouts can be halved)
1 tbsp. olive oil
2 tbsp. balsamic vinegar
2 tsp. Kosher salt
1 tsp. black pepper

Preheat oven to 425°F. Line a baking sheet with aluminum foil.

Place brussels sprouts on baking sheet and drizzle with olive oil and vinegar. Season with Kosher salt and black pepper. Toss with clean hands to distribute oil and seasoning evenly.

Roast in oven at 425°F for about 20 to 25 minutes, until sprouts are easily pierced with a knife and starting to brown on edges. Remove from oven and serve immediately.

Submitted by: Judy Brannock