Roasted Balsamic Brussels Sprouts

1. 1

   Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.

2. 2

   Mix them in a bowl with the olive oil, salt and pepper.

3. 3

   Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.

4. 4

   Shake the pan from time to time to brown the sprouts evenly.

5. 5

   Sprinkle with more kosher salt if desired.

6. 6

   Toss with chopped peppers and 1-2 tablespoons of balsamic vinegar and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.