Roasted Brussel Sprouts

1  lb.		Brussels sprouts
3		olive oil sprays
3  teaspoons		garlic
1  tablespoon		balsamic vinegar
1  tablespoon		Parmesan

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Begin by preparing the sprouts: cut about 1/8-1/4-inch off the stem end, and remove any discolored or dried leaves. Cut the sprout in half, from top to bottom (through the stem end).

Spray a glass baking dish lightly with olive oil. Add the sprouts and toss them with the garlic and a couple of teaspoons of balsamic vinegar. Give them one quick spritz of olive oil, and put them in the oven. Roast at 375 F for 10 minutes, stir, and roast for 10 more minutes. Remove from the oven, pour them into a serving bowl, and toss them with another teaspoon of balsamic vinegar. Serve sprinkled with Parmesan, if you like.