Ingredients:

  • 1.5 lb Brussels sprouts, trimmed and halved
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp sea salt
  • 1 tbsp balsamic vinegar

Instructions:

  1. Wash the Brussels sprouts, trim the woody stem ends, and slice each sprout in half vertically.
  2. In a large mixing bowl, combine the halved sprouts with olive oil and salt. Toss thoroughly until every leaf is lightly coated.
  3. Spread the sprouts onto a baking sheet cut-side down, ensuring they are not touching to prevent steaming.
  4. Roast at 400°F (200°C) for 20–25 minutes until a deep mahogany color forms on the flat surface and a nutty aroma develops.
  5. Immediately after removing from the oven, drizzle with balsamic vinegar while the sprouts are still sizzling.
  6. Let the sprouts rest for 2 minutes to allow any glaze to thicken and adhere to the crisp edges.