The Perfect Side Dish - Roasted Brussels Sprouts

I love cabbage for Thanksgiving and my mom used to fix it all the time with bacon and sometimes ham hocks, occasionally she would mix it with black eyed peas. But, however I never thought about using brussels sprouts until this year. I was already cooking a big menu and I didn't want to mess with a big cabbage so I opted for brussels sprouts instead and glad I did!

This recipe is for roasting them but I kept some extras and sauteed the rest of them in leeks and green onions and of course balsamic vinegar and garlic. YUM YUM YUM is all I gots to say! But roasting them is just as good too!

Ingredients:

2- 3 c. brussels sprouts, sliced in half
dash of kosher salt & lemon pepper, to taste

3 tbsp. balsamic vinegar
3 tbsp. EVOO

Pre-heat oven to 375 degrees. Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.

Place the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat. Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned. I like to top them with fresh herbs or dried herbs.