1 pound fresh Brussels sprouts 2 tablespoons avocado oil (or olive oil) 1 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1 tablespoon balsamic vinegar 2 tablespoons chopped walnuts (optional)
Preheat your oven to 425°F.
Wash and trim the Brussels sprouts, cutting any large ones in half vertically. This will help them cook evenly.
In a large bowl, toss the sprouts with the oil, garlic powder, salt and pepper until evenly coated.
Arrange the sprouts in a single layer on a baking sheet. Roast for 15 minutes.
Remove the sheet from the oven and drizzle the sprouts with the balsamic vinegar. Toss to coat the sprouts.
Return to oven and roast for another 8-10 minutes, until the sprouts are caramelized and deep golden brown.
Remove from oven and transfer to a serving dish. Top with chopped walnuts (if desired). Serve hot.
Add lemon zest or a squeeze of lemon juice before serving for extra brightness For a spicy kick, add a pinch of crushed red pepper flakes
Garnish with Parmesan cheese or pomegranate arils Substitute walnuts with pecans or hazelnuts