Roasted Brussels Sprouts

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved

• 2 tablespoons TAO Orange Pressato Olive Oil

• 1 tablespoon TAO Pomegranate Balsamic Vinegar

• Salt and pepper, to taste

• 1 teaspoon dried rosemary

• 1/4 cup chopped walnuts

Directions

1. Preheat oven to 400°F.

2. In a mixing bowl, toss the Brussels sprouts with olive oil, balsamic vinegar, salt, pepper, and rosemary.

3. Transfer the Brussels sprouts to a baking sheet and spread them out in a single layer.

4. Bake for 20-25 minutes or until the sprouts are tender and lightly browned.

5. Remove from the oven and sprinkle with walnuts. Serve hot.