Idea came from The Barefoot Contessa Cookbook, the balsamic vinegar glaze was originated from 28cooks.blogspot. This is kept very simple.
16 oz brussel sprouts
4 tbsp olive oil
salt/pepper to taste
4 tbsp balsamic vinegar
Preheat oven to 425. Sprinkle some vinegar and oil over brussel sprouts, season with salt and pepper and spread out on a greased cookie sheet. Roaste 25-30 minutes until tender. Then, saute the brussel sprouts in remaining olive oil over medium-high heat, add balsamic vinegar and cook another 3 minutes.
