Balsamic Roasted Brussels Sprouts and Shallots

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

Directions

1. Set an oven-safe sauté pan over medium high heat and warm the olive oil. Scatter in the shallots in one flat layer, turn the burner down to medium low, and cook until they are tender with a little color, 6 to 8 minutes.
2. Set the oven to 425 degrees F. Stir the Brussels sprouts and garlic into the shallots. Continue cooking for 5 to 6 minutes, just until the sprouts start taking on color. Drizzle in 2 tablespoons of balsamic vinegar, season with salt and pepper, and toss everything so it is coated.
3. Move the pan to the oven without covering it. Roast at 425 degrees F for 15 to 20 minutes, until the vegetables are tender all the way through and the edges have caramelized.
4. Take the pan out of the oven. Add the remaining 2 teaspoons of balsamic vinegar, the thyme, and the toasted walnuts, if you are using them. Stir, then taste and adjust with additional salt and pepper.