Preheat oven to 350 degrees
Slice fresh brussels sprouts in half.
Put into a large Ziploc bag
Add 1 tbsp. of grapeseed oil
Add 2 tbsp. of balsamic vinegar
Close bag and massage until all are coated lightly.
After brussels sprouts have been properly coated, place on foil lined baking sheet in a single layer. Sprinke small amount of Himalayan Sea Salt on top.
Bake for 35-40 minutes at 350 degrees. Tip of sharp knife will tell you when tender. They get caramelized, crispy and sweet. Delicious!
Serving size = 1 cup