2 tablespoons olive oil, plus more for sauteing
3 tablespoons balsamic vinegar
2 cloves minced garlic
Kosher salt and fresh pepper
20-30 brussels sprouts, cut in half lengthwise
Combine oil, vinegar, garlic and salt and pepper in a large bowl. Add brussels sprouts and marinate about 10 minutes.
Heat a swirl of olive oil in a large skillet over medium-high heat. Add brussels sprouts and cook, covered, 5 minutes. Remove lid, toss the pan and cook until caramelized and fork tender, about another 10-15 minutes.