Roasted Brussels Sprouts And Shallots With Balsamic Vinegar Recipe

Name: Roasted Brussels Sprouts And Shallots With Balsamic Vinegar Recipe
Total time: 45 min
Ingredients: 3 pounds (1.4kg) Brussels sprouts, bottoms trimmed, outer leaves removed, split in half (see note); 8 medium shallots, sliced thinly; 1/4 cup (60ml) extra-virgin olive oil (see note); Kosher salt and freshly ground black pepper; 2 tablespoons (30ml) balsamic vinegar

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Total: 45 minutes

Servings: 10

Author : J. Kenji López-Alt

balsamic vinegar brussels sprout fall

Roasted Brussels Sprouts And Shallots With Balsamic Vinegar Recipe

Ingredients

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3 pounds (1.4kg) Brussels sprouts, bottoms trimmed, outer leaves removed, split in half (see note)8 medium shallots, sliced thinly1/4 cup (60 milliliters) extra-virgin olive oil (see note)Kosher salt and freshly ground black pepper2 tablespoons (30 milliliters) balsamic vinegar

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Instructions

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Step 1

Adjust oven racks to upper and lower middle positions and place a heavy rimmed baking sheet on each. Preheat oven to 500°F.

Step 2

Toss sprouts, shallots, olive oil, and salt and pepper to taste in a large bowl and toss to combine. When oven is hot, working quickly, remove the baking sheets with a dish towel or oven mitt. Divide brussels sprouts mixture evenly between both trays, shaking to distribute into a single even layer. Return pans to oven. 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.

Step 3

Immediately after removing from oven, drizzle sprouts with balsamic vinegar and shake to coat. Season to taste with more salt and pepper if desired and serve.