planning a thin thanksgiving: a side of roasted brussel sprouts

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Often times the brussel sprout is the forgotten vegetable because people think it is bitter and dread eating it. But these can be the perfect side dish at thanksgiving if they are made right. The secret to  making them delicious and bringing out their sweetness is roasting them and use balsamic vinegar as a marinade to bring out their sweetness. They are honestly delicious!

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Roasted Brussel Sprouts

1 pound brussel sprouts
2 1/2 tablespoons balsamic vinegar
1 teaspoon minced garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese (optional)

Preheat oven to 400 degrees.

Chop the nub from each brussel sprout. Then remove any outer leaves that do not appear to be fresh. This is key to making the brussel sprouts taste good because the unfresh outer leaves really add to the bitterness. Afterward, chop the brussel sprouts in half and place in a bowl. Toss the brussel sprouts in olive oil, balsamic vinegar, salt, pepper and garlic.

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Place brusell sprouts on a baking sheet and bake for 30-35 minutes until the outer shells are slightly browned.

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