These are easy and excellent – nothing like the Brussels sprouts I was forced to eat as a child. Crispy on the outside and tender on the inside, with a touch of sweetness from the balsamic vinegar.
1 lb. Brussels sprouts
1 tbsp olive oil
1 tbsp balsamic vinegar
1/4 tsp sea salt or kosher salt (or to taste)
1/4 tsp pepper (or to taste)
Preheat oven to 450 degrees F. Cut the ends off the Brussels sprouts and cut in half length-wise (or in quarters if they are really large). Mix them in a bowl with olive oil, balsamic vinegar, salt and pepper. Place them on a baking sheet sprayed with oil. Roast 25 to 30 minutes, turning over halfway through the cooking time, until they are browned and crisp on the outside and tender on the inside.