Roasted Brussel Sprouts with Garlic

cooking.nytimes.com
serves 4
If you haven’t yet figured out a go-to recipe, this simple preparation is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.
Ingredients 

• 1 pint brussels sprouts (about a pound)
• 4 to 6tablespoons 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 to 20 minutes.
• Step 3 : Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

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