This is a super simple side dish. The sprouts get sweeter as they brown.
6 to 8
6 tablespoons olive oil
4 cups Brussels sprouts, halved
Salt and freshly ground white pepper
1⁄4 cup or more balsamic vinegar
No nutrition information available
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.