Balsamic Roasted Brussels Sprouts and Shallots

Easy! Brussels Sprouts roasted with shallots, tossed with balsamic vinegar and toasted walnuts.

  • 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 tablespoons extra virgin olive oil
  • Several large shallots, peeled and thickly sliced, about a cup
  • 4 cloves garlic, peeled, sliced in half
  • 2 tablespoons 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.

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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 tablespoons of balsamic vinegar. Sprinkle with salt and pepper. Toss to coat.

3 Bake in oven: Place in oven, uncovered. Roast at 425°F for 15 to 20 minutes, until cooked through and caramelized on the edges.

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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.