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Balsamic Glazed Brussels Sprouts

Ingredients:

• 1 ½ pounds brussels sprouts 
• 1/4 cup olive oil
• Four cloves garlic crushed
• 1-2 teaspoons salt 
• Pinch of coarse salt (optional)

Balsamic Glaze:

• 2 cups good quality balsamic vinegar 
• 1/2 cup brown sugar (optional) 

Instructions

1. Heat balsamic vinegar in a small pot or saucepan over medium-high heat. *If adding sugar, combine both into the pot and heat together.
2. Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon.   *If simmering with sugar, it may take about 8-10 minutes to reduce.
3. Remove from heat and allow to cool completely before serving (about 15 minutes)
4. Preheat oven to 425°F. Place a large baking pan in the oven while it preheats.
5. Fill a pot of water, put one teaspoon of salt in it, and bring it to a boil.
6. While the water is heating, rinse and dry the Brussels sprouts, trim the ends, and cut in half lengthwise.
7. Once the water is boiling, put the Brussels sprouts in the pot for 1 minute to blanch them and then drain. It may help to dry them off with a towel or paper towel.
8. In a bowl, toss the Brussels sprouts with olive oil, salt, and garlic. You might not use all ¼ cup of olive oil.
9. Take the pan out with an oven mitt and place the tossed Brussels sprouts on the pan. Try to ensure they are in a single layer and not touching each other. 
10. Roast sprouts for 25-30 minutes, turning once through cooking, until tender with charred edges. It might help to open the oven door a little near the end if they seem wet and steamed instead of roasted.
11. Drizzle with balsamic glaze and top with a pinch of coarse salt.