My dinner recipe a fall classic: Fig Balsamic Roasted Brussels Sprouts

1 pound Brussels sprouts tossed in bacon olive oil (or butter olive oil I use sometimes too) salt & pepper to taste. Roast in oven 425 degree for about 30 min

I stir and toss them around at the 15 minute time. Add at this time 1/4 cup of diced red onion also tossed in same oil.

Serve drizzled with Fig Dark Balsamic Vinegar. Option: pre cooked bacon or real bacon bits sprinkled over.

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Jelena Griffith