- Brussel Sprouts
- Craisins
- Balsamic Vinegar
- Honey
- EVOO
- Salt
- Pepper
DIRECTIONS: Trim rough ends off brussel sprouts, cut in half, then rinse. Dump them onto a large sheet pan. Add a handful of craisins. Drizzle with balsamic vinegar, honey and extra virgin olive oil. Season with salt and pepper and toss to coat all well. Place sprouts flat side down so they brown underneath and crisp on top.
You could roast at 425 degrees until sprouts are tender for 20 to 30 minutes. I added to a 350 degree oven while cooking something else and they were perfect in about 40 minutes.