Roasted Brussel Sprouts
- 1 1/2 lbs Brussel Sprouts
- 2 tbsp OLiV Coratina Extra Virgin Olive Oil
- 3/4 tsp salt
- Freshly ground pepper
- 2 tbsp OLiV Cask 18 Balsamic Vinegar
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.