Adapted from skinnytaste.com
tbsp olive oil
lb brussels sprouts, trimmed and halved
large shallots, peeled and cut into ½” thick wedges
kosher salt and black pepper to taste
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.