- 1 1/4 lb Small Brussels sprouts
- 2T King’s Manzanilla Extra Virgin Olive Oil
- 2 1/2 T King’s Vermont Maple Balsamic Vinegar
- Sea salt and Pepper to taste
Preheat oven to 400. Toss Brussels sprouts with olive oil and Balsamic vinegar. Season with salt and pepper. Arranged on a rimmed baking sheet and bake, flipping once, until browned and tender, about 25 minutes.