Roasted Brussels Sprouts from Platter Talk start off on the stove top and finish in a hot oven. Lightly dusted with salt and pepper, these sprouts are caramelized with savory garlic and bathed in balsamic vinegar before serving. Recipe from The New York Times.
Preheat oven to 400° F. Heat olive oil in a large skillet or frying pan, until it shimmers. Place sprouts cut side down and add garlic and salt and pepper. Cook undisturbed until cut edges of sprouts are lightly brown, about 5 to 7 minutes.
Transfer the Brussels sprouts and garlic to a baking sheet and roast for about 10 minutes, be sure to shake. the pan every five minutes or so and keep an eye on the sprouts to make sure they don't get overdone.
Remove from oven, place in a large bowl an toss in the balsamic vinegar. Add more salt and pepper, if desired. Serve immediately.
Consider garnishing with finely grated Parmesan cheese.