Balsamic Glazed Roasted Brussel Sprouts

Ingredients
1½ pounds Brussels sprouts, halved
3 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey

Directions
Preheat oven to 425°F. Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of oil, salt, and pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes. Drizzle the remaining tablespoon of oil, balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Enjoy!

Staff Highlight

Wissahickon Middle School Kitchen Manager Ruth Tucker is a staple in the district. Ruth is celebrating her 40th year here at Wissahickon. She has a passion for cooking and a love for the children that can be seen in her day to day work!

Hot Chocolate Bar at Wissahickon

Wissahickon High School celebrated National Hot Chocolate Day December 12. Students were treated to hot chocolate as an ala carte option. It was a huge success and requested by students for January!