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roasted brussel sprouts with balsamic vinegar

Last week, I had a morning that was just difficult getting out of the house.  I asked my Beloved what I should do for lunch and send me funny ideas.  Because that was just the way was going.  He said Copper Hog.  Now, this gastropub as they call themselves is just a few miles away from downtown Houston.  Forty hours driving or a plane flight.

They do a fried brussel sprout with a balsamic vinegar reduction.  I wanted hamburgers on this particular night so I decided to do something similar but roasting the brussel sprouts after mix them up with balsamic vinegar, salt, and pepper.  Yum!  The sweetness of the balsamic vinegar complements the flavor of the roasted sprout.  I was thinking we may just have them again tonight!

roasted brussel sprouts with balsamic vinegar

about 1 pound brussel sprouts, stems cleaned up, outer leaves removed, and cut in halves or quarters

1/4 cup balsamic vinegar

olive oil

1/2 to 1 teaspoon salt, I would go with the smaller amount at first

1/2 to 1 teaspoon pepper, again, go small!

Preheat oven to 450 degrees Fahrenheit.  Pour a couple tablespoons or so of olive oil on a baking sheet or something like my trusty old cast iron pizza pan.

Put the brussel sprouts in a bowl.  Pour in the vinegar, salt, and pepper.  Mix well.

Put on the prepared pan.  Put in the oven.  Stir every ten minutes.  I let ours cook for about 40 minutes but I like crispy and the oven was steamy from the potatoes.  20 to 40 minutes will be your range dependent on how crispy you like them.

Serve!  We had them with hamburgers that had bacon mixed through, fried eggs, and roasted french fries.  It seemed very decadent and a meal we have to do more often.

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