Balsamic Brussels Sprouts

Adapted from 28 Cooks blog. Now I love Brussels sprouts! It’s great when roasted.


16 oz Brussels sprouts
1 small red onion, thinly sliced
6 cloves garlic
4 tbsp olive oil
salt/pepper to taste
1 shallot, chopped
4 tbsp balsamic vinegar
1 tbsp chopped fresh rosemary

Preheat oven to 425 F. Combine Brussels sprouts, onion, garlic, and 3 tbsp olive oil. Season with salt and pepper and spread out on a greased cookie sheet. Roast 25-30 minutes until tender. Meanwhile, sauté shallot in remaining olive oil over medium-high heat, until tender. Add balsamic vinegar and cook another 3 minutes (1 minute enough for me). Stir in rosemary and pour over Brussels sprouts (I mixed mine).

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