People always ask me how it's possible to roast vegetables without oil. Here's proof that it works.
CLICK BELOW FOR THE RECIPE!
In an oven-safe baking pan, place your Brussels Sprouts, trimmed and cut in half.
Roast them in a 400 degree oven until they start to turn brown, about 25 minutes. (Keep checking on them so you don't over do it).
Add about 1 cup of Roasted Vegetable Stock (or any other low sodium, no fat vegetable stock)
Add 1/4 cup of balsamic vinegar. Cover with aluminum foil and roast for another 30 minutes. Add Sea Salt and Freshly ground black pepper to taste.
I love these hot or cold. Trader Joe's sells Brussels Sprouts this time of year still on their stalk. Doesn't get any fresher than this.