Roasted Brussels Sprouts

I've always loved brussel sprouts!!! I used to have them roasted at a deli in Brentwood and always wondered how they made them so tasty.  I found this recipe below from Ina Garten on the Food Network.  I tried it and it was great but then I felt like something was missing so I looked up other recipes and noticed that a touch of balsamic vinegar gives it that final touch.  I add a little touch of the balsamic in the beginning and then half way through roasting, I drizzle more on the sprouts and shake up the pan.  This gives it that dark carmelized color and a rich taste.  Sooooooo goooood.  It's time consuming cutting up all the brussel sprouts but it's so worth it.

Ingredients

nocoupons

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• BALSAMIC VINEGAR *** my revision

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
* Add a little balsamic vinegar before roasting and drizzle more half way through the roasting.