Ingredients

6 tablespoons olive oil
4 cups Brussels sprouts, halved
Salt and freshly ground white pepper
1⁄4 cup or more balsamic vinegar

Instructions

Preheat oven to 400 degrees.

Gently heat 3 tablespoons of oil in a large cast-iron pan. Add the Brussels sprouts, cut-side down, in one layer, and brown in batches. Place in the oven, and roast for 4 minutes.

Return the pan to the stove top, medium heat, and turn the sprouts over carefully. Season with salt and pepper, and stir in 2 or 3 teaspoons of the vinegar. Stir until the sprouts are coated and the vinegar has evaporated. Set aside on warm plate. Repeat with the remaining sprouts. Serve warm.

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