Artichoke and Asiago Brussels Sprouts

A really nice side dish and so easy to prepare!

1 x 227 g pkg Artichoke and Asiago Dip
2 lbs Brussels Sprouts, trimmed, cleaned and halved
3 tbsp Balsamic vinegar
2 tbsp Extra Virgin Olive Oil
1/2 tbsp Italian parsley, chopped
1/2 tbsp chives, chopped fine
Salt and Pepper, to taste

• In a large mixing bowl, combine brussels sprouts with dip, balsamic vinegar and oil.  Season with salt and pepper.  Mix well until brussels sprouts are well coated.
• Spread brussels sprouts on baking tray lined with a sheet of parchment paper.  Roast in 375F oven about 15 to 20 minutes until brussels sprouts are golden.  Test with fork for tenderness.
• Remove from oven and transfer to serving bowl.  While still warm, drizzle with more dip and top with chopped parsley and chives.

Serves about 4 people