Roasted Brussels Sprouts

This is a simple side dish, but so tasty! I have heard so many people gripe about Brussels Sprouts. They think they don't like them because they've always had them steamed. Well, I have to admit that I am not a huge fan of steamed sprouts myself. Roasted sprouts, on the other hand, are a whole different experience. If you've never roasted your Brussels Sprouts, you may be in for a life-changing experience with this underrated vegetable.

Wash your sprouts, making sure to get all the dirt off. There is nothing worse than gritty vegetables. Halve them, and toss in a large bowl with extra virgin olive oil and balsamic vinegar, using just enough to coat them when tossed. Add a pinch of salt and pepper.

Lay in one layer on a baking sheet and roast at 400 degrees for 30 minutes or until crispy and brown, but not burned.

I like to serve them with steak and garlic potatoes, but they go with almost everything.