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Clean and trim the Brussels sprouts, then cut them in half lengthwise. In a large pan over medium-high heat, heat the oil and place the sprouts cut-side down in the pan. You should be able to fit 3 to 4 servings in one pan. Sear until the Brussels sprouts are charred to your liking, about 5 to 10 minutes. If not using an oven-safe pan, transfer the Brussels sprouts to an oven-safe dish. Sprinkle on the minced garlic and salt and toss to coat everything in the oil. Roast in the oven until the Brussels sprouts have the desired tenderness, about 10 minutes. Toss the sprouts every 5 minutes or so. Remove from the oven and toss the hot Brussels sprouts in the balsamic vinegar. Serve with some freshly chopped parsley. # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. It's best to reheat the Brussels sprouts in the oven. Like this they have a crisper texture than if you microwave them. Alternatively, reheat them in a pan on the stovetop.
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