Roasted brussel sprouts

I grew up without knowing why a lot of people have bad associations with brussel sprouts, because I never had them until at least early adulthood. I finally decided to try them after reading about how good they can be when done right, and this has been my favorite preparation so far. They are halved, cooked cut side down in a pan on the stove with some garlic cloves, then finished off in the oven. They turn brown and sweet and even get some nice crisping on the edges in the oven while staying tender on the inside. A bit of vinegar sprinkled on them after cooking perfectly complements the sweetness.