This recipe is for roasting them but I kept some extras and sauteed the rest of them in leeks and green onions and of course balsamic vinegar and garlic. YUM YUM YUM is all I gots to say! But roasting them is just as good too!
dash of kosher salt & lemon pepper, to taste
3 tbsp. EVOO
Pre-heat oven to 375 degrees. Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.
Place the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat. Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned. I like to top them with fresh herbs or dried herbs.