Ingredients
- 1 pint Brussels sprouts about a pound
- 5 tablespoons extra-virgin olive oil to coat bottom of pan; may be more or less oil
- 5 cloves garlic peeled
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 400°F. Trim the bottoms of the Brussels sprouts and remove any yellow leaves, then slice each sprout in half from top to bottom.
- Heat a cast-iron (or other oven-safe) skillet over medium-high heat, then add olive oil and heat until it shimmers. Carefully place the sprouts cut-side down in a single layer in the skillet. Add the whole garlic cloves and season with salt and pepper.
- Let the sprouts cook undisturbed until the bottoms start to brown. Then, transfer the skillet to the preheated oven.
- Roast the sprouts in the oven, giving the pan a good shake every 5 minutes, until they are deeply browned and tender, which should take about 10 to 20 minutes.
- Remove the skillet from the oven. Taste and adjust the seasoning with more salt and pepper if needed. Drizzle with balsamic vinegar, toss to coat, and serve hot or warm.
