This recipe was a bomb digity in our local CSA (Community Service Agriculture) Box! I grew up hating Brussel Sprouts, and it has completely won my taste buds over! So simple and outrageously delicious!
Roasted Brussel Sprouts with Garlic
1 lb Brussel Sprouts
5 Tbsp Extra Virgin Olive Oil, to coat bottom of pan
3-5 Garlic Cloves
Salt and Pepper to taste
1 Tbsp Balsamic Vinegar
Pre heat oven to 450f. Trim bottom of Brussel Sprouts, and slice each in half. Heat oil in cast iron pan over media high heat until it shimmers. Put Sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with earl and pepper.
Cook undisturbed, until Sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour. Taste, and add more salt and pepper as desired. Stir in Balsamic Vinegar, and serve hot or warm. Makes 4 servings, or one if you are a piglet.