Roasted Brussels Sprouts and Shallots with Balsamic Vinegar

FREE RECIPE PREVIEW

Ingredients — preview

  • 3 pounds Brussels sprouts bottoms trimmed, outer leaves removed, cut in half
  • 8 medium shallots thinly sliced
  • 1/4 cup extra-virgin olive oil

Preparation — preview

  1. Adjust oven racks to upper and lower middle positions and place a heavy rimmed baking sheet on each. Preheat oven to 500°F.
  2. Toss sprouts, shallots, olive oil, and salt and pepper to taste in a large bowl and toss to combine.
  3. When oven is hot, working quickly, remove the baking sheets.
  4. Divide Brussels sprouts mixture evenly between both trays, shaking to distribute into a single even layer.

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