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Roasted Brussels Sprouts and Shallots With Balsamic Vinegar Recipe
Details
- Servings: 12
- Diet: Balanced
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
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)
- Diamond brand kosher salt and freshly ground black pepper
- 2 tablespoons (30ml) balsamic vinegar
Instructions
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