Crispy Brussels Sprouts

Preheat oven to 425F

• Cut off the ends of the brussels sprouts and place them into a cast iron skillet

• Drizzle with light olive oil

• Pour a white wine (suggest: Resiling) into the skillet so that it covers the sprouts about half way up each

• Drizzle a generous portion of balsamic vinegar (suggest: balsamic glaze if you have it on hand)

• Add black pepper and garlic salt to taste

• Cook at 425 12 - 15 minutes until very crispy

Serve with a good shake of parmesan cheese and a sprinkle of sliced almonds (for something different try out Pimp My Salad’s Hemp Parmesan)