Main Course: Balsamic Glazed Brussels Sprouts
2 lbs of brussels sprouts, ends cut off
1/3 cup extra virgin olive oil
1 tbsp of kosher salt
1 tsp of ground black pepper
1/2 cup balsamic vinegar
Heat oven to 400°.
Toss the brussels sprouts with the olive oil, salt, and pepper.
Transfer to a baking sheet.
Roast, shaking the pan on occasion, until the sprouts are just golden (20–25 minutes).
Add the vinegar and toss until evenly coated.
Return to oven for five minutes.
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