Roasted Brussels Sprouts and Shallots With Balsamic Vinegar

Name: Roasted Brussels Sprouts and Shallots With Balsamic Vinegar
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 3 pounds (1.4kg) Brussels sprouts, bottoms trimmed, outer leaves removed, split in half (see notes); 8 medium shallots, sliced thinly; 1/4 cup (60ml) extra-virgin olive oil (see notes); Diamond Crystal kosher salt and freshly ground black pepper; 2 tablespoons (30ml) balsamic vinegar

This dish features roasted Brussels sprouts and shallots, seasoned with olive oil, salt, pepper, and finished with balsamic vinegar. It's a simple and savory side perfect for any meal.

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Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes

Ingredients

Serves/makes 8

3 pounds (1.4kg) Brussels sprouts, bottoms trimmed, outer leaves removed, split in half (see notes)
8 medium shallots, sliced thinly
1/4 cup (60ml) extra-virgin olive oil (see notes)
Diamond Crystal kosher salt and freshly ground black pepper
2 tablespoons (30ml) balsamic vinegar

Instructions

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. 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.
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.