1 lb. Brussel sprouts
4-6 tbsp. extra virgin olive oil
5 cloves garlic, peeled
1 tbsp. balsamic vinegar
Salt and pepper to taste
4
Ferraro# 4903100- Brussel sprouts
Ferraro# 2040050- Salt
Ferraro# 360175- Olive oil
Ferraro# 2000015- Garlic cloves
Ferraro# 4700701- Balsamic vinegar
Ferraro# 2000035- Pepper, ground