- 1 lb. Brussels sprouts, halved
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1/2 tsp. sea salt
- Preheat oven to 400°F.
- In a large bowl, combine Brussels sprouts, olive oil, balsamic vinegar and sea salt.
- Spread Brussels sprouts on a baking sheet and roast for 25 minutes, stirring halfway through.
- Serve warm.
Brussels sprouts
balsamic vinegar
vegetables
roasted vegetables
vegan
gluten-free
dairy-free