Vegan & Gluten-Free
  • 1 – 2 packages of fresh Brussel sprouts
  • 2 Tbsps. Olive Oil
  • Salt
  • Pepper
  • Balsamic Vinegar Glaze
Preheat over to 425F. Cut Brussel sprouts in half. In a large bowl, toss with olive oil, salt, and pepper. Transfer to baking sheet and roast until sprouts are fork tender and caramelized. Brush with balsamic glaze and cook additional 5-7 minutes, careful not to burn. Remove from oven and add additional salt or balsamic glaze, if needed.