Roasted Brussels Sprouts with Shallots and Balsamic

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🥘 Ingredients

  • Brussels sprouts (bottoms trimmed, outer leaves removed, split in half)
    3 lb
  • balsamic vinegar
    2 tbsp
  • extra-virgin olive oil
    4 tbsp
  • ground black pepper
  • salt
  • shallots (sliced thinly)
    8 medium

🍳 Cookware

  • oven
  • bowl
  • oven mitt
  1. 1
    Adjust oven racks to upper and lower middle positions and place a heavy rimmed baking sheet on each.
  2. 2
    Preheat oven to 500°F.
  3. 3
    Toss Brussels sprouts (bottoms trimmed, outer leaves removed, split in half) , shallots (sliced thinly) , extra-virgin olive oil , and salt and ground black pepper to taste in a large bowl and toss to combine.
    Brussels sprouts (bottoms trimmed, outer leaves removed, split in half): 3 lb, shallots (sliced thinly): 8 medium, extra-virgin olive oil: 4 tbsp, salt, ground black pepper
  4. 4
    When oven is hot, working quickly, remove the baking sheets with a dish towel or oven mitt .
  5. 5
    Divide brussels sprouts mixture evenly between both trays, shaking to distribute into a single even layer.
  6. 6
    Return pans to oven.
  7. 7
    Roast until brussels sprouts are deeply charred and fully tender, about ⏱️ 20 minutes total, tossing sprouts and rotating and swapping pans top to bottom half way through cooking.
  8. 8
    Immediately after removing from oven, drizzle sprouts with balsamic vinegar and shake to coat.
    balsamic vinegar: 2 tbsp
  9. 9
    Season to taste with more salt and pepper if desired and serve.