- 1 lb. fresh brussels sprouts
- 1 ½ Tablespoons Cilantro & Roasted Onion Fused Olive Oil
- 3 Tablespoons Traditional 18 Year Dark Balsamic Vinegar
- 2 cloves of garlic
- ½ teaspoons sea salt
- ¼ teaspoons freshly ground black pepper
Preheat oven to 450 degrees F. Cover a baking sheet with foil and set aside.
Rinse the sprouts in cool water, remove any wilted leaves, and then shop off the tough ends. After the tough ends are chopped off slice the spouts in half lengthwise and place on the foil-lined baking sheet. Mince the garlic cloves.
In a small bowl, add the Cilantro and Onion Olive Oil, 1 ½ Tablespoons of the Traditional Balsamic Vinegar, the minced garlic, salt and pepper. Whisk together to combine.
Drizzle the mixture over the chopped sprouts and then toss to combine, spreading the spouts out evenly on the baking sheet.
Roast in the oven for 20 – 25 minutes or until the spouts are crispy on the edges and tender.
Drizzling the sprouts with the remaining vinegar and sprinkle with additional salt and pepper to taste. Served with mashed potatoes and steak or pork – this is the perfect side dish for a hearty fall meal!