Roasted Brussels Sprouts with Garlic

from New York Times Cooking by Mark Bittman

Ingredients

• 1 pint brussels sprouts
• 4 to 6 Tbsp olive oil
• 5 cloves garlic, peeled
• 1 Tbsp balsamic vinegar
• Salt & pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Cut off bottom of brussels sprouts & slice each in half.
3. Heat oil in cast-iron pan over medium-high heat until i shimmers.
4. Place sprouts cut side down in a single layer in pan. Add garlic. Sprinkle with salt and pepper.
5. Roast until the sprouts are brown & tender (~10 to 20 minutes).
6. Add salt & pepper to taste. Mix in balsamic vinegar & serve.