| Level: | Easy |
| Total: | 35 min |
| Active: | 5 min |
| Yield: | 4 servings |
Instructions
- Toss 1 1/2 pounds trimmed and halved brussels sprouts with 1 1/2 tablespoons each olive oil and malt vinegar, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast cut-side down on a preheated baking sheet at 450˚ until browned and tender, 25 to 30 minutes. Toss with 1 1/2 tablespoons more malt vinegar and sprinkle with flaky sea salt.
Reviews
Really good! I really love vinegar so I added more than called for to the finished sprouts.
This was an awesome recipe! so easy and delicious. Would definitely make this again.