The best roasted Brussels sprouts – with garlic and balsamic vinegar

Healthy, delicious brussels sprouts should be more popular. And I I found the best way to cook them! 

The season is upon us: Brussels sprouts are in the shops. My first try with this contested vegetable was boiled Brussels sprouts with butter, and even that simple version made me fall in love.
This slightly more interesting recipe by the New York Times makes for a crunchy, tasty side dish. Or maybe as a snack served with hummus.
Brussels sprouts can be blah when overcooked, so I watch mine closely and poke them a lot while they cook.
An instant classic!

Roasted brussels sprouts with garlic

500g Brussels sprouts
4 garlic cloves
5 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste

Turn the oven on to 200°C.

Trim the stems and cut the Brussels sprouts in half. Remove any discoloured or dried leaves.

Mix all the ingredients – except for salt and pepper – in an oven-proof dish big enough for all the sprouts to lay in a single layer. (If you don't have a suitable dish, mix the ingredients in a bowl and then transfer the dressed Brussels sprouts and garlic to a baking pan covered with a baking sheet.)

Roast for about 20 minutes, or until the Brussels sprouts have the desired texture. Check in on them, and don't overcook them.

Once they are done, sprinkle with salt and pepper. (If you didn't have a suitable dish, spoon everything into a bowl for serving.)