2 pounds Brussels sprouts
¼ cup olive oil
1 tsp. Kosher salt
1 tsp. pepper
2 ½ Tbsp. balsamic vinegar
2 tsp. liquid honey

Arrange a rack in middle of oven, heat oven to 425 F.

Trim off any dry or yellowed leaves. ( a few extra green leaves can be roasted as “chips”) Cut sprouts half through the stem.
In a bowl toss sprouts with oil to coat, add salt and pepper; toss. Remove excess oil in bowl.
Grease pan or use parchment paper on a rimmed sheet. Tuck in paper edges. Place sprouts face down.
Roast, flip at 15 minutes, and roast 10 – 15 minutes more until bottoms are brown and leaves are crispy.
Return to bowl, gently stir in vinegar and honey. Serve  immediately.
Note: To partially make earlier in the day, prep Brussels sprouts, cover tightly and refrigerate.

 Why not experiment?

1) Try Frozen Non-Dairy Dessert  
2) Mix white potatoes with  Russet potatoes for a fluffier mashed potato, or mashed sweet potato with maple syrup and butter.
3) Make a  quick vegetable serving with frozen blends, lightly steamed and tossed sparingly with your favorite dressing.

 Recipe credit: The Kitchn

Annah Kassen