Roasted Brussels sprouts
3 cups fresh Brussels sprouts, washed, tips cut off
3 to 4 tablespoons olive oil
1 tablespoon sugar
2 tablespoons balsamic vinegar
Line a large baking sheet with foil. Cut each Brussels sprout in half and place them all in a single layer in the pan. Drizzle with olive oil, sugar and balsamic vinegar. Bake at 400 for 20 minutes or until browned.