Roasted Brussels Sprouts With Garlic
1 pound Brussels sprouts
5 tablespoons extra virgin olive oil
5 cloves garlic, cut in thin slices
Kosher salt and freshly ground black pepper to taste
1 tablespoon balsamic vinegar
Heat oven to 450 degrees. Trim bottom of Brussels sprouts and remove any undesirable outer leaves. Slice each sprout in half from top to bottom.
Heat oil in a large heavy skillet over medium-high heat; put sprouts cut side down in one layer in pan. Add garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.
Taste, and adjust seasoning if necessary. Stir in balsamic vinegar, and serve hot or warm.