Jen LeBow’s Brussels Sprouts Recipe

Jen LeBow’s Brussels Sprouts Recipe

 

Preheat oven to 400°

Place in resealable plastic bag and shake/combine:

1 pound Brussels sprouts cut in half (or quarters, if they are large)

1 T EVOO

1 t balsamic vinegar

¼ t Kosher salt

Line cookie sheet/baking pan with foil sprayed lightly with cooking spray.

Spread sprouts out in single layer on cookie sheet.

Cook 10 minutes.

Reduce oven to 350°.

Cook 20 minutes longer.

Serve hot ; use leftovers cold in salad.