SIDE DISH: Diane's Roasted Tuscan Herb Brussels Sprouts

2 lb. fresh, medium-sized Brussels Sprouts
1⁄4 cup Grapes & Olives on tap Tuscan Herb Olive Oil, plus additional to drizzle
Sea Salt
Fresh Black Pepper

Preheat oven to 400°F. Rinse sprouts and pat dry with paper towels. Cut Brussels Sprouts in half (if med.-lg.) In a plastic zip-bag, toss sprouts with Tuscan Herb Olive Oil to coat and season with salt and pepper. Spread in a single layer on a baking sheet and bake 12-15 minutes. Flip sprouts with a spatula and bake for an additional 12-15 minutes (or until browned and tender, but "al dente".) Drizzle lightly with additional Tuscan Herb Olive Oil and serve.