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Roasted Brussel Sprouts




Preheat oven to 425F. Trim the Brussel Sprouts, cutting off the outer leaves & bottom.  Slice sprouts lengthwise. In a large bowl, toss the sprouts with the Olive Oil, salt & freshly cracked pepper. Coat thoroughly. Transfer to a large sheet pan and roast until tender & caramelized, about 20 minutes. Place in serving bowl or platter and drizzle with Cask 18 balsamic vinegar. Serve.