Roasted Brussel Sprouts with Almonds

In loving memory of Shelly Rushing

A Pineywoods Home Services, Inc.

1 lb. fresh Brussels sprouts
½ tsp. pepper
1 Tbsp. olive oil
1/3 cup slivered almonds,
1 clove garlic, minced
1 tsp. salt
1 Tbsp. balsamic vinegar

Cut off and discard stem ends of Brussels sprouts. Slash bottom off each sprout with shallow X. Toss with olive oil, garlic, salt and pepper in a roasting pan. Bake at 425 degrees for 20-25 minutes. Place in a large bowl; sprinkle with almonds and drizzle with vinegar.

Comments are closed.