Roasted Brussel Sprouts with Garlic Breadcrumbs

500g brussels sprouts
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled

Handful of breadcrumbs
Salt and pepper to taste
1 tablespoon balsamic vinegar

PREPARATION

• Heat oven to 200 C. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan until it shimmers; put sprouts cut side down in one layer in pan. Mix breadcrumbs and garlic with 1 tbs olive oil and salt & pepper and sprinkle over sprouts.
• Roast until sprouts are quite brown and tender, about 20 minutes.
• Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.