Roasted Brussels Sprouts

August Recipe #5: Mark Bittman's Roasted Brussels Sprouts

Ingredients:

1/4 Extra Virgin Olive Oil
1 lb Brussels Sprouts
10 cloves garlic, peeled
Salt and pepper
1 Tablespoon balsamic vinegar
1 Ovenproof skillet

Pasta Sauce

The Goods:

Olive Oil
3 Garlic cloves
1 large onion
Oregano
Basil
Salt & Pepper
2 8 oz Tomato Paste cans
2 16 oz Diced Tomato cans
2 28 oz Crushed Tomato cans
Garlic Powder
1/3 cup of Red Wine
Crushed Red Pepper Flakes

The Recipe: