Brussels sprouts roast in Wild Mushroom & Sage Infused Olive Oil until the edges turn crisp. Toss them with Cranberry Pear White Balsamic while they’re still hot for a sweet-tart finish. Add crumbled blue cheese if you want a salty bite, or eat a few straight off the tray while no one’s looking.

I N G R E D I E N T S:

• 1 lb Brussels sprouts, halved
• 2 tbsp Rocky Mountain Olive Oil Wild Mushroom & Sage Infused Olive Oil
• 2 tbsp Rocky Mountain Olive Oil Cranberry Pear White Balsamic Vinegar
• salt and pepper to taste
• 1/4 cup crumbled blue cheese (optional)

I N S T R U C T I O N S :

1. Preheat your oven to 425°F (220°C).
2. Toss the Brussels sprouts in Wild Mushroom & Sage Olive Oil, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast for 20-25 minutes, shaking the pan halfway through, until they are crispy and golden on the edges.
4. Remove from the oven and immediately drizzle with Cranberry Pear Balsamic. Toss well to coat.
5. For a little extra indulgence, sprinkle with crumbled blue cheese before serving.

N U T R I T I O N A L   I N F O :

Estimated per serving: 240 calories • 5g protein • 18g carbs • 17g fat • 260mg sodium

Estimated values may vary based on balsamic reduction, bacon amount, and ingredient brands.