• 20 oz 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, natural flavor

1. Preheat oven to 425F.
2. In a large bowl, combine Brussels sprouts, oil, vinegar, salt and pepper; spread on a baking sheet. Roast, stirring once, until nice and brown, about 20 to 22 minutes.
3. 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 Brussels sprouts and serve hot. Yields about 2/3 cup per serving.

Roasting vegetables brings out their natural sweetness. Roasting Brussels sprouts also adds a nutty taste