- 1 lb fresh brussels sprouts
- 1 tbs olive oil
- 2 cloves garlic, minced
- kosher salt and black pepper to taste
- 1/3 cup slivered almonds, toasted
- 1 tbs balsamic vinegar
- Cut off stem ends of Brussels sprouts, then toss them with olive oil, garlic, salt and pepper in a roasting pan.
- Bake at 425 degrees for 20 to 25 minutes.
- Place in a large bowl, sprinkle with almonds and drizzle with balsamic vinegar.