Brussel Sprouts with Balsamic Drizzle

I remember growing up loving brussels sprouts.  My mom made the frozen kind often, and I ate them right up.  That changed a few years ago when I bought one of those little boxes of brussels sprouts.  You know the ones, I think they are actually supposed to be two servings, and usually have a sauce of some sort on the veggies.

Well....they tasted like mushy shoes.  And I never ate another one until my brother in law made some for Christmas last year.  Roasted in the oven?  Sign me up.

Wanting to make some, I did a little googling and this happened!!

I cannot even tell you how tasty these were.  My mouth is watering just thinking about them!  And easy?!?  You have no idea! 

• Preheat oven to 400 degrees.
• Cut brussel sprouts in half.
• Toss with some olive oil.  I didn't measure, just make them shiny.
• Lay out in a single layer on a pan.  Sprinkle with salt.  
• Roast for 25 minutes.
• Halfway through, flip them over and give them another salt sprinkle.  

And the leaves that come loose when you tossed with olive oil?  Lay those on top and when you take the pan out at the half way point, eat them.  They will be crispy and salty and a little bit like heaven!

Did you think I would say that this is when we eat?  Not quite yet.  Let me introduce you to my friend Rachel. 

Have you met?  Oh my goodness are you in for a treat.  This is the only brand that I can find in my local grocery stores that makes balsamic vinegar already reduced.  It is just chillin' in this bottle, waiting for you to drizzle.  On anything.  Particularly some fresh from the oven roasted brussels sprouts.  Yup.  Fantastic!!

Do you have a special way you make this tasty veggie?  Tell me about it and I'll try your way next!