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Balsamic Roasted Brussels Sprouts and Shallots

Balsamic Roasted Brussels Sprouts and Shallots
  • Meal

    Side Dish

  • Cusine



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



3/4 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme

1/2 cup walnuts, toasted


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. Add Brussels sprouts, garlic, balsamic: Preheat oven to 425 degrees 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. Bake in oven: Place in oven, uncovered. Roast at 425 degrees F for 15 to 20 minutes, until cooked through and caramelized on the edges. 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.