Balsamic Roasted Brussels Sprouts1 lb. Fresh Brussels Sprouts
2 TBSP MOOC Extra Virgin Olive Oil
Freshly Cracked Black Pepper
MOOC Rosemary or French Garden Blend Sea Salt
MOOC Traditional Balsamic
Preheat oven to 375. Rinse and trim the stem end of the Brussels Sprouts, remove any bad leaves, then cut the sprouts in half lengthwise.
Place in a bowl, add MOOC Extra Virgin Olive Oil lightly to coat them.
Sprinkle with MOOC Sea Salt and pepper to taste.
Add MOOC Traditional Balsamic, and toss together well.
Place Brussels Sprouts on a non-greased baking sheet, cut side down.
Place in oven and roast for 15 minutes, then turn the sprouts over and cook for another 15 minutes or until tender. Serve hot.