Balsamic Roasted Brussels Sprouts

So this is a really easy side dish to put together when you need to focus on everything else.  But it is soooooo good.  OMG, it is good.  Delicious.  Wonderful.  Awesomely amazing. And this coming from someone who HATED Brussels Sprouts up until I went to Culinary School.  I hated bacon too.  What was wrong with me?

Anyways, all you need to make this dish is:

As many Brussels Sprouts as you'd like or need. 
Olive Oil
Balsamic Vinegar
Fresh Garlic
Fresh Cracked Pepper
Sea Salt


Preheat your oven to 350 degrees F.

You can use a baking dish or take a cookie sheet and line it w/ heavy duty foil. 

Cut the bottoms off the Brussels Sprout, leaving enough to keep the leaves together.  From the top of the head to the bottom, cut the Brussels Sprouts in half.  Toss them in a bowl.  Coat w/ as much or as little olive oil as you'd like.  Chop or mince the garlic, however you'd prefer and toss them w/ the sprouts and oil.  Put the coated sprouts and garlic in the baking dish or on the lined cookie sheet (you can also do the coating of the oil directly in/on the dish/sheet).

Sprinkle seal salt to your liking.  Crack fresh black pepper over the top.  Drizzle some of the balsamic vinegar on top. 
Bake for 45 mins, or longer depending on how much you want the sprouts to crisp up.  I let mine go for just a few minutes longer.

Look how delicious they are!  The garlic got nice and caramelized and inside halves and leaves of the sprouts have a little crisp to them but the inside is tender and tastes delicious. The olive oil helps give them a nice caramelized flavor to the outside and the balsamic gives them a nice tang to finish them off. 

These go phenomenally w/ a nice steak or roast with some baked or roasted potatoes.  Or if you're like me, you just make a meal out of them alone and toss them in bowl and chow down  :)