Roasted Brussels Sprouts
1 pint Brussels sprouts
6 Tbsp. extra virgin olive oil
4 cloves garlic, peeled
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 1/2 Tbsp. balsamic vinegar
1. Preheat oven to 400 degrees F. Prepare Brussels sprouts by trimming the bottom and cutting in half from top to bottom.
2. Heat oil in a 10-inch cast iron skillet over medium high heat. Once oil begins to shimmer, evenly place the sprouts, cut side down, in a single layer. Toss in garlic cloves and then sprinkle with salt and pepper.
3. Continue to cook until the bottoms of the sprouts begin to brown and then transfer pan to oven. Roast about 15 minutes, shaking pan every 5 minutes throughout. The sprouts will brown and become tender. Test with a fork and take caution not to over bake.
4. Remove pan from oven and drizzle balsamic vinegar over sprouts and toss to coat.