Balsamic Roasted Brussels Sprouts and Shallots
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Category
Side Dish
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Cusine
American
What do you need?
How to make?
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
Directions
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.
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.
Place in oven, uncovered. Roast at 425 degrees F for 15 to 20 minutes, until cooked through and caramelized on the edges.
Remove from oven. Sprinkle with remaining 2 teaspoons of balsamic vinegar, the thyme, and toasted walnuts . Stir to combine. Add more salt and pepper to taste.