Roasted Brussels Sprouts

This is a family favorite.  We look forward to it all year long, waiting for the sprouts to grow, hoping the deer dont eat them before we pick them.  It's simple, but the prep work is a little time consuming if you're using sprouts on the stalk.  The original recipe is from the NYT and Mark Bittman, here.

Roasted Brussels Sprouts
serves 4, but everyone always wants more

1 stalk of sprouts (somewhere between a pint and a quart)
olive oil
4-6 cloves garlic, peeled, sliced or minced
salt and pepper, optional
1-2 tablespoons balsamic vinegar

Heat oven to 400 (higher is fine if you need it higher for another dish).

Remove any rough outer leaves from the sprouts, cut the bottoms, then slice in half.

Heat a drizzle of oil in a cast iron pan, medium high heat (oil will shimmer).  Put sprouts in and let cook undisturbed until they begin to brown on the bottom, shake/stir, then cook one more time.  Add garlic.

Transfer pan to the oven to roast.  Shake/stir pan every 5 minutes until they are quite brown and tender, about 15-20 minutes.

Drizzle with balsamic vinegar, salt and pepper, if using, and serve hot or warm.