- 1-2 pounds of Brussels sprouts, cleaned and cut in half length wise
- 2 tbs. olive oil
- 2 tbs. balsamic vinegar
- Salt and black pepper, to taste
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, toss the Brussels sprouts with olive oil and balsamic vinegar and then spread in a single layer on the prepared baking sheet. Sprinkle with salt and freshly ground pepper.
Roast for 45 minutes to an hour; stir occasionally until the Brussels sprouts begin to caramelize.