Salt-and-Vinegar Brussels Sprouts

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  • Level: Easy
  • Total: 35 min
  • Active: 5 min
  • Yield: 4 servings
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Directions

  1. Toss 1 1/2 pounds trimmed and halved brussels sprouts with 1 1/2 tablespoons each olive oil and malt vinegar, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast cut-side down on a preheated baking sheet at 450˚ until browned and tender, 25 to 30 minutes. Toss with 1 1/2 tablespoons more malt vinegar and sprinkle with flaky sea salt.