Roasted Brussel Sprouts with Balsamic Reduction

The best time of the whole year is here!! (In my opinion). Thanksgiving is my favorite holiday, and luckily I get to celebrate it twice! It's so fun to play with the old classics and I'm going to share a few of my favorite holiday recipes!

For starters: My Roasted Brussel Sprouts!

I think a lot of people don't like brussel sprouts because they haven't had them this way.

The first time I had them they were boiled... ew. No wonder they aren't a big hit at the table.

I love roasted vegetables, and brussel sprouts turn out so beautifully when cooked this way.

Here's what you'll need:

• Brussel Sprouts
• Olive Oil
• Balsamic Reduction (My favorite is Rachael Rays)
• Salt and Pepper

Preheat the oven to 375 degrees.

I always like to cut off the little stump on the bottom of the brussel sprout, this is totally optional and you can leave it if you'd like. Cut the brussel sprouts in half. Drizzle with olive oil salt and pepper, toss to coat. Roast on a sheet pan for about 20-30 minutes until tender.

Move to a bowl and toss with balsamic reduction, salt and pepper to taste.

Enjoy!