Brussels sprouts was one veggie that I steered clear of for years, mostly because they were never cooked properly and/or lacked any depth of flavor. But when I met Russ, he made a side of them for some home cooked meal when we first started dating, and I became a convert.
Over the following decades, we have often added Brussels sprouts to a menu, trying a whole host of various recipes. This one is a simple sauté of shallots, sprouts, and garlic, that are then browned in the oven and tossed with balsamic vinegar, and thyme. Toasted walnuts were also an ingredient, but not in this house as My Man detests them. You could always make some and serve them separately for those who want a nutty crunch.
I “Lynnized” the recipe to fit our preferences and pare back the 6-8 servings to 3-4. The ingredients list and directions speak to my changes.
Balsamic Roasted Brussels Sprouts and Shallots
- 1 lb. Brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half
- 1 Tbsp. extra virgin olive oil
- 4 large shallots, peeled and thickly sliced
- 4 large cloves garlic, peeled, sliced in half
- 2 Tbsp. balsamic vinegar
- Salt and pepper to taste
- 3/4 tsp. fresh thyme leaves or 1/4 teaspoon dried thyme
- Preheat oven to 425°F.
- Heat the olive oil in an oven-safe sauté pan on medium high heat. Add the shallots, spread them out in an even layer, lower the heat to medium low, and let them cook for 6 to 8 minutes, stirring occasionally, until softened and lightly browned.
- Add the Brussels sprouts and the garlic to the shallots. Cook for 5 to 6 minutes more, stirring occasionally, until the sprouts begin to brown.
- Drizzle with 1 1/2 tablespoons of balsamic vinegar. Sprinkle with salt and pepper. Toss to coat.
- Place in oven, uncovered. Roast at 425°F for 15 to 20 minutes, until cooked through and caramelized on the edges.
- Remove from oven. Sprinkle with remaining 1/2 tablespoon of balsamic vinegar and the thyme. Stir to combine. Add more salt and pepper to taste.
Adapted from a recipe found on Simply Recipes