Roasted Brussels Sprouts With Garlic

By Mark Bittman

Total Time:  35 Minutes
Prep Time:  5 Minutes
Cook Time:  30 Minutes

INGREDIENTS:

Yield: 4 Servings

1 pint Brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar

PREPARATION:

Step 1: Heat oven to 400 degrees.  Trim bottom of Brussels sprouts, and slice each in half top to bottom.  Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan.  Put in garlic and sprinkle with salt and pepper.

Step 2: Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven.  Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10-15 minutes.

Step 3: Taste, and add more salt and pepper if necessary.  Stir in balsamic vinegar, and serve hot or warm.