2 lbs Brussels sprouts, trimmed and cut in half
2 Tbsp balsamic vinegar
2 Tbsp extra-virgin olive oil
Salt and pepper
½ cup pecans or walnut halves
Directions: Preheat oven to 400. Place Brussels sprouts in a gallon Ziploc bag, and add olive oil and balsamic vinegar. Seal bag and shake/massage to coat vegetables. Spread sprouts on a baking sheet lined with foil and sprinkle with salt and pepper. Roast 15-20 minutes to desired doneness.Meanwhile, spread nuts on a small baking sheet and place in toaster oven. Toast for 2 minutes. When veggies are done cooking, dump into a bowl and toss with the pecans. Delish!