My mother-in-law makes this recipe and every time I just can't get enough. I could eat these sprouts as the main dish!
The salt and zestfulness form the balsamic adds amazing flavor to an otherwise not so tasty vegetable. The edges of the sprouts get toasty and a touch blackened which is my favorite part.
Trim brussels sprouts by removing any dry leaves and cutting off bottoms, then slice lengthwise.
Toss sprouts in olive oil, balsamic, salt and pepper to coat.
Place sprouts on baking sheet.
Remove and taste. You can add additional seasonings or balsamic if desired.