2 cups Brussels sprouts, cut in half lengthwise
3 tbsp olive oil
1/4 cup balsamic vinegar
s&p to taste
Preheat the oven to 400°F.
Gently heat the oil in a cast iron skillet, then add the sprouts, cut-side down. Cook without moving until they brown nicely and develop a crust.
Transfer the skillet to the oven and roast for 4 minutes.
Remove from the oven and, using tongs, turn each sprout over carefully onto its back (this process is kind of tedious so we gave up part way through since in the next step you shake the pan). Add the balsamic vinegar to deglaze, gently shaking and tossing the skillet until there is no excess vinegar in the pan. Season to taste with s&p, and serve immediately.