1 lb Brussel sprouts
salt and pepper
optional: Dijon mustard, for serving
Preheat the oven to 425 degrees. Foil a baking pan.
Cut each sprout in half. Peel off one or two layers of each one’s outer (often dirty) leaves, as needed, and discard (or compost!). This can be a somewhat laborious task but totally worth it!
Spread out the Brussels sprouts on the baking pan and drizzle with olive oil and balsamic vinegar. S&P.
Roast the sprouts for 20 minutes, then remove & toss, then return to crisp em up- but keep your eye on them to prevent charring! (Unless you’re into that, in which case just keep your eye on the smoke status and fire alarm.)
This delectable dish served up around noontime this past weekend! Beautifully caramelized Brussel sprouts topped with a few smears of Dijon, an over-easy egg (runny yolk a treat mixed with the sprouts!), and a couple slices of avocado!