ROASTED BRUSSELS SPROUTS

Ingredients

• 1 lb Brussels sprouts, trimmed and halved lengthwise
• 1 tbsp canola oil
• 1/8 tsp salt
• 1/8 tsp freshly ground pepper
• 2 tbsp extra-virgin olive oil
• 1/3 cup slivered almonds
• 1 tbsp white balsamic vinegar

Directions

1. Preheat oven to 450°F.
2. Combine Brussels sprouts, 1 tbsp oil, salt and pepper; toss until coated. Place Brussels sprouts, cut side down, in a single layer in a non-stick foil-lined baking sheet.
3. Bake, uncovered, for 10 minutes. Turn Brussels sprouts over and continue baking, uncovered, until tender and lightly browned, about 5 minutes.
4. Meanwhile, heat olive oil in a small frypan over medium heat. Add almonds and cook, stirring, until lightly browned, about 3 – 4 minutes. Remove from heat and cool slightly. Add vinegar and toss to coat.
5. Combine Brussels sprouts and almond mixture. Serve immediately.