RECIPE: Roasted Brussel Sprouts with Balsamic Reduction

I've developed a love of brussel sprouts after trying them at a few of Oakland's new restaurants and the best I had were in Walnut Creek. I've made them at home once since then and they weren't as exciting. I just found another recipe that I'm going to try out asap! Get the recipe after the break.

Ingredients

• 1½ pounds Brussel Sprouts
• 2 T. Olive Oil
• Kosher Salt
• Pepper
• ½ cup good Balsamic Vinegar

Instructions

1. Heat oven to 400
2. Slice brussel sprouts in half through the core. Toss with olive oil and generously season with salt and pepper. Place on jelly roll pan and roast for 30-40 minutes or until golden brown and crispy.
3. To make balsamic reduction: put ½ cup balsamic vinegar in a small sauce pan and heat over medium heat until boiling. Reduce heat to a simmer until reduced to ¼ cup. About 15 minutes.
4. Place brussel sprouts in a serving bowl and toss with balsamic reduction.

Snatched from garnishwithlemon.com ;)