- 2 pounds Brussels sprouts, trimmed and cut in half length-wise
- 1/4 cup high-heat oil (such as canola or safflower)
- Salt and pepper, to taste
- 2 tablespoons Basil-flavored olive oil
- 1 tablespoon apple cider vinegar
Preheat oven to 400° F.
Toss together Brussels sprouts, high-heat oil, salt and pepper. Roast Brussels sprouts on a rimmed baking sheet until brown and tender, 20 to 25 minutes.
Allow to cool slightly, and then toss with Basil oil and vinegar.