An incredibly easy side dish for any weeknight dinner, or delicious even as a snack. 

• 450 g fresh Brussels sprouts

• 20 ml olive oil

• 40 ml balsamic vinegar, divided

• 2 cloves fresh garlic, minced

• 3 g salt

• 1 g freshly ground black pepper

Preheat oven to 220c. Cover a baking sheet with aluminum foil and set aside. Rinse sprouts in cool water and then chop off the tough ends. Chop sprouts in half. Whisk together oil, half the balsamic vinegar, minced garlic, salt, and pepper. Drizzle it over the chopped sprouts and then toss to combine. Spread the sprouts out evenly over the baking sheet. Roast for 20-25 minutes or until the sprouts are tender-crisp. Drizzle with the remaining vinegar, and sprinkle with salt to taste. Serve warm.