- 20 oz uncooked Brussels sprouts, trimmed of outer tough leaves and cut in half lengthwise
- 2 Tbsp olive oil, extra-virgin
- 1 Tbsp balsamic vinegar
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 Tbsp sliced almonds
Preheat oven to 425ºF.
In a large bowl, combine Brussels sprouts, oil, vinegar, salt and pepper; toss to mix and coat and then spread on a nonstick baking sheet. Roast, stirring once, until nice and brown, about 20 to 22 minutes.
Meanwhile, in a small skillet, cook almonds over medium heat, stirring constantly, until golden brown and fragrant, about 3 to 4 minutes. Mix toasted almonds with cooked Brussels sprouts and serve hot. Yields about 2/3 cup per serving.