Roasted Brussels Sprouts with Almonds


  • 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.

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