My name is Michelle, and I am addicted to Brussels sprouts

Mark Bittman wins again with these Roasted Brussels Sprouts with Garlic. It's that simple. It's all simple, actually. Bring those Brussels sprouts home. Cut 'em in half. Heat some oil, put the Brussels sprouts in the pan. Let them cook for 5 or 10 minutes, sprinkle some salt, pepper, and peeled garlic over them. Put it in the oven. Let it cook another 20-30 minutes, and hit it with a drizzle of balsamic vinegar. Caramelized. Sweet. Crunchy. Crispy. Smooth. Tender. Yum. Yum. Yum. This is now my go-to Brussels sprouts recipe. The Husband even ate one and said it wasn't bad. That's actually sort of high praise. If he wants any, though, he's going to have to fight me for them. I only made a pound. He can eat ice cream.

Although I know that Cate over at Sweetnicks doesn't really love Brussels sprouts, I'm going to send these over to join her ARF/5-a-Day Roundup anyway. Maybe we'll make a believer of her.

Roasted Brussels Sprouts with Garlic

Copyright Mark Bittman: How to Cook Everything Vegetarian

1 pound Brussels sprouts

1/4 cup extra virgin olive oil

5 cloves peeled garlic, or more to taste

Salt and freshly ground black pepper

1 tablespoon balsamic vinegar

1. Preheat the oven to 450. Trim the hard edge of the stem from the Brussels sprouts, then cut each in half through its axis. Put the oil in a large ovenproof skillet over medium-high heat. When it shimmers, arrange the sprouts in one layer, cut side down. Toss in the garlic and sprinkle with salt and pepper.

2. Cook, undisturbed, until the sprouts begin to brown, 5 to 10 minutes, then transfer to the oven. Cook, shaking the pan occasionally, until the sprouts are quite brown and tender, about 30 minutes.

3. Taste and adjust the seasoning; drizzle with the balsamic vinegar, stir, and serve hot or warm.