Roasted Brussels Sprouts and Shallots with Balsamic Glaze
By ShoDav
Rate this recipe
4.3/5
(7 Votes)
Ingredients
- make your own balsamic glaze:
- 2 2 2 tbsp olive oil
- 1 1 1 lb brussels sprouts, trimmed and halved
- 2 2 1/2” large shallots, peeled and cut into 1/2” thick wedges
- to salt and black pepper to taste
- 1 1 1 tbsp balsamic glaze*
- to 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.
- to to to and transfer to an airtight container; store in the refrigerator until ready to use.
Details
Adapted from skinnytaste.com
Preparation
Step 1
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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