Roasted Brussels Sprouts with Garlic

Brussels sprouts must be cooked thoroughly, but not until they’re mushy; they’re best when the insides are tender but not soft. And they’re ideal, I think, when the exterior is crisp. This combination of sautéing and roasting does the trick nicely, and these sprouts are good when very, very dark brown, almost burned. Other vegetables you can use: red cabbage (I like it cut into wide ribbons) or wedges of radicchio.

1/4 cup extra virgin olive oil

1 pound Brussels sprouts, trimmed and halved

5 cloves garlic, peeled, or more to taste

Salt and freshly ground black pepper

1 tablespoon balsamic vinegar

• Heat the oven to 450 F. 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.
• Cook, undisturbed, until the sprouts begin to brown, 3–5 minutes, then transfer to the oven. Cook, shaking the pan occasionally, until the sprouts are quite brown and tender, about 30 minutes.
• Taste and adjust the seasoning. Drizzle with the vinegar, stir, and serve hot or warm.

MAKES: 4 servings

TIME: 45 minutes