Roasted Brussels Sprouts with Shallots
Roasting Brussels sprouts brings out their sweetness, and a little browning on the edges adds wonderful depth to the flavor.
Servings
4
Servings
4
Ingredients
Instructions
  1. Preheat the oven to 400⁰F. In a heavy 9×13 roasting pan or casserole, toss the Brussels sprouts and shallots. In a cup, stir the olive oil, honey and champagne vinegar and drizzle over the Brussels sprout mixture. Add the salt and pepper and toss to coat.
  2. Roast, uncovered, at 400⁰F for 20 minutes, stir, and roast for 20 minutes more. The Brussels sprouts will be browned and slightly shrunken.
  3. Serve warm or at room temperature. These keep wall in the refrigerator for up to four days.