Balsamic Roasted Brussels Sprouts and Shallots

Print
Photography Credit: Elise Bauer

Every year I consider it my civic duty to create a brussels sprouts recipe that my father will actually eat. Every family has one, right? A sprouts-a-phobe?

No? Well consider yourself blessed. I guess we’re lucky that my dad is the only one who will roll his eyes when he sees the green orbs set before him. Oddly he claims to like the brussels sprouts recipes I’ve made for him, which makes his stated aversion seem even weirder.

I know he’ll love this one too, which will make an appearance on our Thanksgiving table this year. (And if he doesn’t? More for us!) It’s a simple sauté of shallots, sprouts, and garlic, that are then browned in the oven and tossed with balsamic, toasted walnuts, and thyme. Couldn’t be easier!

 

Balsamic Roasted Brussels Sprouts and Shallots Recipe

Print
  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Yield: Serves 6 to 8

Ingredients

  • 2 pounds brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half
  • 2 Tbsp olive oil
  • Several large shallots, peeled and thickly sliced, about a cup
  • 4 cloves garlic, peeled, sliced in half
  • 2 Tbsp plus 2 teaspoons balsamic vinegar
  • Salt
  • Pepper
  • 3/4 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
  • 1/2 cup walnuts, toasted (optional)

Method

1 Sauté shallots in olive oil: Heat the olive oil in an oven-safe sauté pan on medium high heat. Add the shallots, spread them out in an even layer, lower the heat to medium low, and let them cook for 6 to 8 minutes, until softened and lightly browned.

balsamic-brussels-sprouts-method-1 balsamic-brussels-sprouts-method-2

2 Add brussels sprouts, garlic, balsamic: Preheat oven to 425°F. Add the brussels sprouts and the garlic to the shallots. Cook for 5 to 6 minutes more, until the sprouts begin to brown.

Drizzle with 2 Tbsp of balsamic vinegar. Sprinkle with salt and pepper. Toss to coat.

3 Bake in oven: Place in oven, uncovered. Cook for 20 to 30 minutes, until cooked through and caramelized on the edges.

balsamic-brussels-sprouts-method-3

4 Sprinkle with balsamic, thyme, walnuts, salt, pepper: Remove from oven. Sprinkle with remaining 2 teaspoons of balsamic vinegar, the thyme, and toasted walnuts (if using). Stir to combine. Add more salt and pepper to taste.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Balsamic Roasted Brussels Sprouts and Shallots on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Balsamic Brussels Sprouts

Showing 4 of 14 Comments

  • Gwyn Walton

    For many years I could not get my hubby to try Brussels Sprouts! He loves cabbage but would absolutely refuse to try Brussels Sprouts due to it being forced upon him on his childhood years. In the past couple years I kept showing him delicious recipes made with Brussels Sprouts and he said “Eww NO”, followed by the “face it Dear, you will NEVER get me to eat those despicable things”. Then one day out of the blue we were trying to decide on a side for a meal and he said ok what about that Brussels Sprouts recipe you were telling me about? I’m like HOLY CRAP which one?? So we decided on one and he as been hooked every since and I get to say “I told you SO!” LOL. Now he looks for recipes with Brussels Sprouts. We both deeply respect you as a cook and chef and when one day one of your Brussels Sprout recipes showed up in my email… I said what about this? Since then we’ve tried at least 4 of your Brussels Sprout recipes and we love every one! I am extremely grateful because honestly I think the first one I got him to eat was one of yours! Now we have all my grown children eating them and that’s a first! Thank you Elise!

    This one is one of our favorites!

  • Nancy

    Made a half-recipe just for myself. Fabulous! Will be bringing a double recipe to Thanksgiving potluck. I’m tempted to toss in some sliced shiitake mushrooms. Thoughts?

  • Meghan

    Could you make these ahead of time? Do everything except roast, cover, and roast the next day?

  • Laura ~ Raise Your Garden

    For me this is the deal. You won’t find a food, not even any other green vegetable that has the power to suppress your appetite like a Brussel Sprout. No lie! So yes, it’s scientifically proven. (And in my own life.) When I was loosing those last stubborn 10 pounds of baby fat I relied on “Sprouts” to curve my over-the-top appetite! It worked. They shut down your appetite. Try it!!!!

  • Jo

    Some people don’t like Brussels Sprouts because they have a working copy of the gene TAS2R38. This gene makes a protein that binds with a chemical called PTC (phenylthiocarbamide) which makes brassicas taste terribly bitter. It’s not our fault, it’s genetics!

View More Comments / Leave a Comment