Roasted Brussels Sprouts

Actually, I made a mix of this recipe and this one, partly because I was lazy, partly because we tried the other recipe yesterday and weren't entirely happy with the texture of the sprouts, but liked the balsamic vinegar.

I just placed the sprouts in the oven (as instructed in this recipe), mixed with olive oil and salt; however, I enjoyed the garlic (as per the other recipe), so after 10 min roasting time, I added a few small crushed cloves of garlic. After 25 min, the sprouts were done, and I added a tablespoon of balsamic vinegar (again as per the other recipe).

The texture was a lot better this time, it definitely wasn't as mushy. I felt the outer part was crunchier yesterday, though DH thinks that was only because they were already slightly burnt. DH also thinks that the vinegar flavour was slightly too strong; it might have been too much for the amount of sprouts we made. All in all, however, it was better than yesterday, and a lot easier as well.

PS: Just in case you were wondering: This recipe is the online version of Ina Garden's Barefoot Contessa Cookbook, and received a lot of very positive reviews here.