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Balsamic Roasted Brussels Sprouts and Shallots Recipe

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This recipe for Balsamic Roasted Brussels Sprouts and Shallots is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
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.
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.
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.

 

 

 

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