oven mitts or a folded dish towel. Transfer the Brussels
sprouts to the pan (they should immediately begin to
sizzle) and return to the oven. Roast until the sprouts are
completely tender and well charred, about 15 minutes,
stirring and shaking the pan once or twice. Remove from
the oven and drizzle the sprouts with the balsamic
vinegar. Stir to coat and serve.
nandana
(Nandana)
#1