1 pint of brussels sprouts (about 1 lb.)
4 tbsp. olive oil to coat bottom of pan
5 cloves garlic
salt and pepper to taste
1 tbsp white vinegar (recipe calls for balsamic but white works and is Tyramine friendly)
Heat oven to 425 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 30 minutes.
Stir in vinegar and serve hot or warm.