Roasted Brussel Sprouts with Pine Nuts

Preheat oven to 425ºF.

Cut Brussels sprouts in half lengthwise. Place olive oil in large sauté pan and swirl to coat pan. Place Brussels sprouts in pan, cut side down. Add whole garlic cloves, salt and pepper. Sauté over medium-high heat until browned, about 10 minutes.

Transfer to an oven safe casserole dish and place in oven for 40 minutes. Stir occasionally during cooking process to ensure even cooking.

While sprouts are cooking, place pine nuts in sauté pan and toast for 5 minutes, tossing frequently to avoid scorching.

When Brussel sprouts are done, remove from oven, add pine nuts and balsamic vinegar and combine.