Brussels sprouts roasted to crispy perfection? Yes, please! But don’t stop there—toss them in the rich flavors of our Wild Mushroom & Sage Olive Oil, then give them a final, sweet-tart kiss of our Cranberry Pear Balsamic. Your sprouts have never had it so good!

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.