I do! I love these little guys and think that they are adorable 🙂 I especially like during Thanksgiving….Try this recipe!
1.5 lbs of brussels sprouts (I like to cut them in half, but leave the “heart” on them)
2 tbsp of Olive Oil
1 tbsp of Balsamic Vinegar (use a better quality one…when you roast down vinegar the flavors intensify…cheaper vinegars can be used for salad dressings. I have also used champagne vinegar with this and it adds a sweetness!)
1 cup whole cranberries
Sea salt to taste
1. Preheat over to 425
2. Throw all ingredients in a bowl, mix together and then spread into 13×9 baking pan in a single layer.
3. Bake 15 minutes covered, then bake another 20 minutes uncovered shaking the pan occasionally to make sure nothing sticks.
Nice variety on this recipe is to through in chunks of butternut squash while roasting.