Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
3
Smash 2 cloves of garlic and add it to the bowl.
4
Pour olive oil over the vegetables.
5
Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
6
Pour the veggies onto the pan.
7
Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
8
Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!
