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.

Ingredients

• 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

Method

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.