Roasted Brussels Sprouts

Brussels sprouts often get a bad rap. However, if you cook them in a way that showcases their natural loveliness, you might convert some haters. I tried to make these brussels sprouts on Christmas, but I accidently overcooked them because I was doing too many things at one time. I whipped up a second batch a few days later, made a few tweaks and found them gone before dinner was even served! Side dish turned appetizer.

1/4 cup olive oil
1 pound brussels sprouts, trimmed and cut in half lengthwise
6 garlic cloves, crushed
Kosher salt
Black pepper
1 tablespoon balsamic vinegar
1/8 teaspoon crushed red pepper

Preheat oven to 450 degrees F.
In a large, ovenproof skillet, warm olive oil over medium-high heat. Place brussels sprouts in one even layer, cut side down. Add garlic, then sprinkle lightly with salt and pepper. Allow brussels sprouts to cook undisturbed for about 2 minutes or until lightly browned on one side, then remove from burner.
Place the skillet on the middle rack of the oven. After 5 minutes, toss the vegetables by gently shaking the pan a little. After an additional 5 minutes, vegetables should be tender but not mushy. Remove from the oven. In a bowl, toss the brussels sprouts with balsamic vinegar and crushed red pepper. Serve immediately.

Preparation time: 15 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 4

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