In a large bowl, combine brussel sprouts, oil, vinegar and salt and pepper. Transfer sprouts to a baking sheet and bake for approximately 25 minutes, stirring once or until tender and golden.
2
Meanwhile in a small non stick pan, toast almonds over medium heat. Stir constantly, until golden brown and fragrant, add almonds with brussels sprouts and serve hot.
3
Any leftovers can be stored in an airtight container overnight. The best way to reheat them in the microwave.
