Prep: Heat oven to 425 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Toss sprouts with oil, garlic, garlic powder, salt and pepper, then spread on a foil-lined sheet pan.
Roast: Bake around 20 minutes or until sprouts are tender.
Finish: Stir through balsamic vinegar. Taste, and add more salt and pepper if necessary before serving.
Important ingredient notes:
garlic powder - I like to double up on the garlic flavor, so I'm using garlic powder and fresh garlic here. Feel free to skip one if you don't have both, or if you want a less strong garlic flavor.
salt & pepper - if you want to get fancy about your sprouts, only use a small amount of fine salt when roasting, then sprinkle them with a coarse sea salt right before serving.
How to roast frozen Brussels sprouts: If you only have frozen Brussels sprouts, you can use those for making this recipe. Preheat the baking sheet (lined with aluminum foil, if you like) while tossing the sprouts in a bowl with oil, garlic powder, salt and pepper - frozen sprouts are harder to season, so do it in a bowl, rubbing them well with the oil and spices. Toss in the fresh garlic last, then place them on the hot baking sheet (use oven gloves!) and roast for 40-45 minutes, or until tender.
Make ahead instructions: You can prep these up to 4 days ahead. Only roast them for 15 minutes, then let them cool and place them in an airtight container in the fridge for up to 4 days. To reheat, place them on a lined baking sheet and finish roasting for 10-15 minutes at 400°F.