1 1/2 pounds Brussels sprouts
2 cloves garlic, minced
1 small onion, chopped in three-quarter inch pieces
1 Tbsp. balsamic vinegar
Ground black pepper
2 teaspoons grated Parmesan cheese
Preheat oven to 400°F. Cover a cookie sheet with aluminum foil. Wash Brussels sprouts and remove any outer layers that are wilted or yellow. Trim off ends and cut into halves. Scatter Brussels sprouts followed by garlic and onion, evenly on cookie sheet. Sprinkle with vinegar and season to taste with ground black pepper. Spray tops of veggies with nonstick cooking spray (about 4 sprays worth). Bake in preheated oven until Brussels sprouts are browned, about 30 minutes. Shake cookie tray a couple of times during cooking to ensure even browning. Remove from oven. Sprinkle with Parmesan cheese.