Roasted Brussels Sprouts and Shallots with Balsamic Glaze

Roasted Brussels Sprouts and Shallots with Balsamic Glaze

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tbsp olive oil

  • 1

    lb brussels sprouts, trimmed and halved

  • 2

    large shallots, peeled and cut into ½” thick wedges

  • kosher salt and black pepper to taste

  • 1

    tbsp balsamic glaze*

  • To make your own balsamic glaze:

  • Pour a cup of balsamic vinegar in a small saucepan over medium heat. Bring the heat to a boil without reducing the heat on the stove.

  • At this point, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrupy consistency). However impatient you may be, don't try to increase the heat, unless you want to be left with a stiff, hardened mess!

  • Allow to cool and transfer to an airtight container; store in the refrigerator until ready to use.


Preheat oven to 425°F. Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, brussels sprouts and shallots in one layer and let cook undisturbed for about 3 minutes until beginning to caramelize. Turn occasionally for an additional 2-3 minutes until golden all over. Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente. Drizzle with balsamic glaze, toss and serve.


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