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brussel sprouts

Garlicky Brussels Sprouts

By Rachel Pototsky, Senior Associate, Family Experiences, Jewish Connection Network
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Ingredients
  

  • 1 pound brussels sprouts
  • 4-6 Tablespoons extra virgin olive oil, to coat bottom of pan
  • 5 garlic cloves, peeled
  • 1 Tablespoon Kosher for Passover balsamic vinegar
  • Salt and pepper to taste

Instructions
 

  • Heat oven to 400 degrees. Trim the bottom of the brussels sprouts and slice each in half, top to bottom. Heat oil in a cast-iron pan over medium high heat until it shimmers; put sprouts cut side down in one layer in pan. Add garlic. Sprinkle with salt and pepper.
  • Cook, undisturbed, until the sprouts begin to brown on the bottom and then transfer to oven. Roast, shaking the pan every 5 minutes, until the sprouts are brown and tender, about 10-20 minutes.
  • Taste and add more salt and pepper if needed. Stir in balsamic vinegar and serve hot or warm.