Ingredients

• Thank you to R. Reid for this recipe!
• 2 cups Brussels Sprouts halved
• 3 tbsp Olive Oil
• 2- 3 tbsp Fig Dark Balsamic Vinegar
• Salt and pepper to taste

Instructions

1. Wash and halve brussels sprouts
2. Coat brussels sprouts in olive oil
3. salt and pepper to taste
4. Bake on a cookie sheet at 425 for 20 to 30 minutes, or until tender
5. Remove brussels sprouts and drizzle fig dark balsamic over brussels sprouts and serve