1 1/2 pounds Brussels sprouts (I had 18 sprouts) 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 cloves garlic minced 1/2 tsp kosher salt & 1 tsp black pepper Preheat oven to 400°F. Trim Brussels sprouts and cut in half. Toss Brussel sprouts with olive oil, balsamic and garlic. Season generously with salt and pepper and place on a baking sheet, flat side down. Roast 20-25 minutes or until Brussels are tender.

Per 10 pcs of 1/2 sprout: Calories 110, Carb 10, Protein 3, Fat 10, Sodium 260, Fiber 4