Serves 8 to 12
Ingredients
- 3lbs brussels sprouts, split in half
- 8 medium shallots, sliced thinly
- 1/4c extra virgin olive oil
- kosher salt and freshly ground pepper to taste
- 2T balsamic vinegar
Directions
Preheat oven to 500. Toss sprouts, shallots, olive oil, salt, and pepper in a large bowl and toss to combine. When oven is hot, working quickly, remove the baking sheets with a dish towel or oven mitt. Divide brussels sprouts mixture evenly between both trays, shaking to distribute into a single even layer. Return pans to oven. Roast until brussels sprouts are deeply charred and fully tender, about 20 minutes, tossing sprouts and rotating and swapping pans top to bottom halfway through cooking.Immediately after removing from oven, drizzle sprouts with balsamic vinegar and shake to coat. Season to taste with more salt and pepper is desired and serve.