This recipe was shared by one of my favorite foodie friends, Emily, and it is her favorite way to cook and eat Brussels sprouts. Simple, quick, and delicious. For those of you who need a bit of protein, bacon or pancetta would make a great addition to this dish.
1 pound of Brussels sprouts
2 tablespoons olive oil
salt and freshly milled pepper
1/2 cup dried cherries, optional
3 tablespoons balsamic vinegar
Preheat oven to 400 degrees F. Cut Brussels sprouts in half lengthwise and remove any yellow or wilted leaves. Toss well with olive oil, salt, pepper, and cherries. Roast on a sheet pan for 15 minutes. Remove from oven and gently toss halves with balsamic vinegar. Continue roasting for 10-15 minutes, checking occasionally to make sure the balsamic vinegar does not over caramelize. Serve while still warm.