When I'm making roast chicken, I like to keep everything else very simple. I'll typically roast green beans or asparagus, but this time I decided to go with brussels sprouts. I know not everyone is a fan, but I guess I'm the odd one out. I really like them, and was reminded that I do not eat enough of them, so into the basket they went.
Roasted Brussels Sprouts
1 lb brussels sprouts
1/2 tsp pepper
1 tsp salt
Heat oven to 400 degrees.
Rinse brussels sprouts. Cut off any brown ends, and peel off any discolored leaves. Dry. Mix brussels sprouts with a couple tablespoons of olive oil, just enough to coat. Add salt and pepper.
Pour sprouts into a baking dish or baking sheet and place in the oven to roast. Turn the sprouts over periodically to make sure they cook evenly. Roast for 30-40 minutes. Remove from oven and drizzle with a touch of balsamic vinegar. A little goes a long way.