1 tablespoons extra-virgin Olive Oil ( or use oil spray)
1 tablespoon Balsamic Vinegar
Fresh rosemary or thyme (optional)
Sea Salt, to taste
Fresh Cracked Pepper, to taste
Preheat oven to roast at 375°F.
Wash and pat dry the sprouts. Then peel the outer layers of the Brussels sprouts off. Trim the end and cut Brussels sprouts in half.
In a large bowl, toss together olive oil, balsamic vinegar, rosemary/thyme, salt and fresh cracked black pepper. Then add the Brussels sprouts and toss evenly with the mixture. You can use spray oil and toss later with vinegar and herbs.
Take a baking tray and line with parchment sheet/foil. Spread out the Brussels sprouts, cut side down. Roast in oven for 15-20 minutes. Flip the sprouts to cut side up, then roast for 5 minutes. Remove and toss loosely before cooking for an extra 10 minutes, or until little golden brown and caramelized.
Serve warm with some green salad
These make an excellent easy side dish, or a nice little munchie.