- 500g Brussels sprouts
- 5 tbsp extra virgin olive oil
- 5 cloves garlic, peeled
- Salt and pepper to taste
- 1 tbsp balsamic vinegar
Heat oven to 180C. Slice each Brussel sprout in half top to bottom.
Heat oil in a cast-iron pan 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.
Roast, shaking pan every 5 minutes, until sprouts are brown and tender, about 10 to 20 minutes.
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.