Ingredients
2 pounds of Brussels sprouts
4 tablespoons of extra virgin olive oil
2-3 tablespoons of balsamic vinegar
Sea salt and black pepper to taste
6-8 cloves of garlic, peeled and sliced or left whole (depending on preference)
1 tablespoon fresh Freeman Herbs organic thyme, chopped finely
1 tablespoon fresh Freeman Herbs organic sage, chopped finely
1 tablespoon fresh Freeman Herbs organic oregano, chopped finely
A small handful of fresh Freeman Herbs organic rosemary sprigs
Freshly grated parmesan
Directions
Wash the Brussels sprouts, trim the tough stem end, and cut them in half.
In a bowl, combine the Brussels sprouts, chopped herbs, and peeled, lightly crushed garlic.
Drizzle with olive oil and balsamic vinegar. Add sea salt and black pepper to taste.
Mix well, cover, and refrigerate to marinate for several hours or overnight.
Preheat your oven to 400°F (200°C). Spread the Brussels sprouts on a baking sheet and roast for about 40 minutes, stirring halfway through, until tender and crispy.
Add grated parmesan, and return to the oven for 5 minutes.
Enjoy!