INGREDIENTS

• 1 pound of Brussels sprouts, shredded
• 2 tablespoons olive oil
• Salt and pepper
• 1 tablespoon cider vinegar

PROCEDURE

Preheat the oven to a nicely hot 400 degrees.  Toss the sprouts, oil, salt, and pepper together in a large bowl.  Spread the sprouts in an even layer on a parchment-lined baking sheet, and roast just until the edges start to toast.  You want the sprouts to keep their vibrant green.  About 6 minutes. While still hot, toss the vinegar into the sprouts.  Serve right away.  I may toss a few toasted flaked almonds in dress it up for Thanksgiving.print this recipe