Roasted Brussels Sprouts and Shallots with Balsamic Vinegar
- 3 pounds brussels sprouts, bottoms trimmed, outer leaves removed, split in half
- 8 medium shallots, sliced thinly
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Brussels sprouts (3 pounds)
- Shallots, medium (8)
- Condiments
- Balsamic vinegar (2 tablespoons)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra virgin (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
73.3Rating
1-100
1-100
52Tweets
125Facebook
Shares
Shares
1StumbleUpon
Views
Views
977PinterestPins
Recipe Stats
Published November 2, 2011 (1 year ago).
222 people saved this recipe.
