White Balsamic Vinegar Roasted Brussels Spouts and Garlic Cloves

Roasted Brussels sprouts and garlic cloves just speaks of winter, cold and comfort food. The balsamic vinegar adds great flavor and also a nice glaze.

There are a couple of keys to this dish. Get the smallest Brussels sprout you can find at the store. Make sure the Brussels sprouts are fully cooked and even a little crispy. Lastly, when you serve the Brussels sprouts, drizzle a little olive oil on top and grind of salt and pepper. Killer.


Ingredients:
2 lbs. Brussels sprouts
10 garlic cloves
2 tablespoons olive oil
4 tablespoons white balsamic
Salt & pepper


Preparation:
Cut off the end of the Brussels sprouts and if they are large, cut them in half and put into a medium size baking pan. Peel the garlic cloves set a side. Add 2 tablespoons olive oil and 2 tablespoons balsamic vinegar to the Brussels sprouts, mix well and salt and pepper.

Cook the Brussels sprouts for 20 minutes at 350 degrees. Add the garlic cloves and the remaining 2 tablespoons of balsamic vinegar and cook for another 25 minutes until done.