Serves: 6

Cook Time: 20 Minutes

Ingredients

• 2 pounds brussels sprouts, trimmed and cut into quarters
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh rosemary, chopped
• 4 tablespoons Romano, freshly grated
• 4 tablespoons whole roasted and salted almonds, roughly chopped
• Kosher salt and freshly ground pepper to taste

Steps

Preheat oven to 450 degrees F. In a large mixing bowl add brussels sprouts with olive oil, vinegar and rosemary. Toss well.

Line a sheet tray with foil and spray with a non-stick cooking spray. Pour brussels sprout mixture onto tray and spread out so sprouts are in a single layer. Roast for 20 minutes or until lightly browned and crisp. Turn twice while roasting. Remove from oven and sprinkle with almonds and Romano cheese. Salt and pepper to taste. Serve Hot.

Serving Suggestions

Serve with any of your favorite pork main dishes.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.