P3 Brussels Sprouts in Balsamic

1 lb. brussels sprouts, trimmed and cut into quarters

2 T chicken stock

1 T balsamic vinegar

1 T Parmesan cheese (preferably fresh grated) (optional as your allowed milk for the day)

Preheat oven to 450 F. Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.) Put sprouts in mixing bowl and toss with chicken stock and balsamic vinegar.

Cover roasting pan with foil if desired. Arrange sprouts in a single layer on roasting pan, and roast 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.

Put cooked sprouts into mixing bowl and toss with parmesan cheese. Serve hot.