Balsamic Roasted Brussels Sprouts

Hey there! Colby and I moved into our first home! I’ll have to show you a photo tour soon. It’s been a lot of fun getting everything set up, but it’s been taking up all my free time. Just before we moved, I made a massive batch of Brussels sprouts to snack on throughout the week. The recipe is easy and delicious- it’ll make Brussels sprouts your new favorite vegetable.

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Ingredients:
-2 lbs trimmed Brussels sprouts
-1/3 cup olive oil in a spray bottle (such as Misto)
-2 tbs balsamic vinegar
-Salt and pepper to taste

Directions:
1. Preheat oven to 450 or 500 degrees (depending on how charred you like your veggies). Slice Brussels sprouts in half lengthwise and place cut side up on a lightly greased baking sheet in a single layer. Use an extra baking sheet if necessary.
2. Spray the sprouts generously with olive oil and sprinkle with salt. Bake for 8 minutes.
3. Flip the sprouts over cut side down, spray with olive oil again, and bake for another 8 minutes.
4. Flip one more time and bake 5-10 minutes more or until golden and tender.
5. Transfer the sprouts to a mixing bowl and toss with freshly ground pepper and balsamic vinegar. Serve warm or store in the fridge for up to a week.

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It’s amazing to me how good roasted cruciferous veggies taste! Broccoli and cauliflower cooked this way are excellent too. Enjoy! One last look because they’re so pretty!

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