- 1 pound of Brussels sprouts, shredded
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon cider vinegar
Preheat the oven to a nicely hot 400 degrees. Toss the sprouts, oil, salt, and pepper together in a large bowl. Spread the sprouts in an even layer on a parchment-lined baking sheet, and roast just until the edges start to toast. You want the sprouts to keep their vibrant green. About 6 minutes.
While still hot, toss the vinegar into the sprouts. Serve right away. I may toss a few toasted flaked almonds in dress it up for Thanksgiving.print this recipe