1 lb. package shaved Brussels sprouts
¼ cup olive oil
2 Tbs. balsamic vinegar
Sea salt
Black pepper
Granulated garlic
Granulated onion
Cavender’s seasoning
Preheat the oven to 425°F.
Combine the Brussels sprouts, olive oil, and balsamic vinegar in a large mixing bowl and toss. Season to taste with the next five ingredients. Spread on a large sheet pan and bake for 15 to 20 minutes, until tender and browned. Cooled and covered, the sprouts will keep in the refrigerator for up to three days. Reheat in a microwave for approximately 1½ minutes.
Vinaigrette visionary Melissa Ann Barton, aka Mod Squad Martha, makes a holiday meal worth celebrating
