adding a little zing

We eat a lot of roasted vegetables around here.  Small Mister eats roasted greens all the time.  I think it is because the roasting makes them crunchy.  I like the crunchy too!  I get teased.  But the last time we went to the mountain, we actually went out to eat one night and part of what we had was deep fried brussell sprouts with balsamic vinegar.  The restaurant sprinkled the balsamic vinegar over the brussell sprouts like vinegar being sprinkled over fish and chips.  It add a lovely zing. I have been doing this occasionally to the roasted vegetables I have been making.  Just a different yummy!  Consider it. 

Vegetables.  Olive oil.  Salt. Pepper.  450 degrees Fahrenheit.  Stir every ten minutes until the crispiness you wish.  Sprinkle with balsamic vinegar. 

So good.  I can eat a plate full of these without anything else!  And on nights where I rip out three inches of crochet, pretty comforting.

By the way, try same kale or chard in the roasting.  So good!