Roasting Brussels sprouts gives them exceptional flavour and they are never soggy. This recipe even appeals to those who hate Brussels sprouts because they taste so different.

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 pounds Brussels sprouts, trimmed and cut in half

Salt and freshly ground pepper

1 tablespoon olive oil

1/2 cup slivered almonds

Preheat oven to 425 F.

Whisk together olive oil and vinegar. Toss with Brussels sprouts and season with salt and pepper. Lay sprouts on a baking sheet, cut side down and bake for 15 to 20 minutes, stirring once, or until sprouts are tender and browned. Reserve.

Place oil in a skillet over medium heat. Add almonds and sauté for 2 to 3 minutes or until golden. Season with salt and sprinkle over hot sprouts. Serves 6.