I was never a big fan of these little green gems showing up on the Christmas dinner plate because they were always over boiled, soggy and really unappealing. However, roasting them is a game changer. If you haven’t tried it, I’d suggest you give it a go… you’ll be pleasantly surprised.

Roasted Brussel Sprouts with Balsamic Vinegar

Serves 6

1 1/2 pounds Brussel sprouts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Preheat oven to 400° F.

Line a baking sheet with parchment paper.

Wash sprouts and pick off any outer leaves that are brown and wilted. Cut off and discard the base of each sprout. If they’re large cut them in half or quarters.

The goal is to try and have all sprouts the same size so they cook evenly. Add them to a bowl and toss with olive oil, vinegar and salt and pepper. Place them on the lined baking tray and roast in the oven for about 20-25 minutes, depending on their size. Serve warm.

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