Roasted Brussel Sprouts with Almond Balsamic

2 lbs. brussel sprouts, trimmed and cut into quarters
4 T. OLIVE MILL Olive Oil
2 T. OLIVE MILL Almond Balsamic
2 T. fresh rosemary, chopped
4 T. Romano, freshly grated
4 T. whole roasted, salted almonds, roughly chopped
Kosher salt and freshly ground pepper to taste

Preheat oven to 450.  In a large mixing bowl, add brussel sprouts with oil, balsamic and rosemary.  Toss well.  Line a tray with foil and spray with oil.  Roast for 20 minutes, turn twice while roasting.  Remove from oven and sprinkle with almonds and cheese. Salt and pepper to taste.  Serve hot.

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