Lemon Balsamic Brussel Sprouts

 

  • Approx 25 bundle brussel sprouts, sliced if large and loose leaves, separated
  • 2 tbsp evoo
  • Salt and pepper 
  • Lemon, juiced 
  • 1 tbsp balsamic vinegar
Preheat oven to 425°. 

Bake sliced brussel sprouts 22-24 minutes. 

Reduce temperature to 350°, add brussel sprout leaves (tossed in oil) and bake an additional 10 minutes. Remove from oven and immediately squeeze over lemon juice and balsamic vinegar. Serve warm.

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