Serves 4

• 1lb Brussels sprouts
• 2 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• 3 cloves garlic, minced
• Salt and black pepper 

1. Preheat oven to 425°F
2. Cut off stems of the Brussels sprouts, remove outer leaves, and halve
3. Mix Brussels sprouts with olive oil, balsamic vinegar, garlic, and salt and pepper, to taste
4. Place flat side down on a baking sheet and roast for 20 to 25 minutes, until Brussels sprouts are tender and brown

*Use different flavors of balsamic vinegar for a new take on this classic dish!

Calories: 114; Total Fat: 7.4g; Saturated Fat: 1.1g; Cholesterol: 0mg; Sodium: 68mg; Total Carbohydrate: 11.1g; Dietary Fiber: 4.3g; Total Sugars: 2.5g; Protein: 4g; Calcium: 43mg; Iron: 1mg; Potassium: 456mg