RECIPE LIGHTLY ADAPTED FROM THE BAREFOOT CONTESSA
“Keep that New Year’s resolution going with this healthy roasted veggie.” – Bobbie Jo
|1 1/2 pounds thawed Southwestern Produce Brussels sprouts|
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
|1. Preheat the oven to 400°F|
2. Cut off the ends of the Brussels sprouts and cut larger ones in half. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and drizzle with Balsamic vinegar. Serve warm.