Brussels Sprouts with Garlic Oil and Sherry Vinegar

Heat olive oil over a medium flame in a large saute pan. Add sliced garlic and cook until just beginning to brown, about 3 minutes. Remove garlic with a slotted spoon and discard.

Meanwhile, trim stem end from brussels sprouts and slice in half lengthwise if they are small, or in quarters if they are larger. Add to oil with salt and pepper. Toss brussels sprouts periodically allowing to brown almost to the point of blackening adding more olive oil if necessary.

When cooked through (a pairing knife pierces through without resistance), add sherry vinegar to finish. Reduce vinegar by half and serve.