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Author Notes: Roasting the Brussels Sprouts brings out the sweetness. The balsamic reduces to make a yummy caramelized glaze. - Andrea Taylor
- 1 pound Brussels Sprouts
- 8 garlic cloves
- 1/4 cup Extra virgin Olive oil
- 3 tablespoons Balsamic Vinegar
- salt & peper to taste
- Preheat oven 425* Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise. Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan. Roast in oven for 20-25 min until tender. Stirring occasionally