{"id":810,"date":"2017-02-19T07:07:11","date_gmt":"2017-02-19T07:07:11","guid":{"rendered":"http:\/\/192.168.1.11\/roasted-brussels-sprouts-and-shallots-with-balsamic-vinegar\/"},"modified":"2017-02-19T07:07:11","modified_gmt":"2017-02-19T07:07:11","slug":"roasted-brussels-sprouts-and-shallots-with-balsamic-vinegar","status":"publish","type":"post","link":"https:\/\/recipes.eliteelise.com\/index.php\/2017\/02\/19\/roasted-brussels-sprouts-and-shallots-with-balsamic-vinegar\/","title":{"rendered":"Roasted Brussels Sprouts and Shallots with Balsamic Vinegar"},"content":{"rendered":"<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><div class=\"jetpack-recipe-content\"><br \/>\n<div class=\"jetpack-recipe-notes\"><br \/>\nServes 8 to 12<br \/>\n<\/div><br \/>\n<div class=\"jetpack-recipe-ingredients\"><h4 class=\"jetpack-recipe-ingredients-title\">Ingredients<\/h4><ul><li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">3lbs brussels sprouts, split in half<\/li><li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">8 medium shallots, sliced thinly<\/li><li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">1\/4c extra virgin olive oil<\/li><li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">kosher salt and freshly ground pepper to taste<\/li><li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">2T balsamic vinegar<\/li><\/ul><\/div><br \/>\n<div class=\"jetpack-recipe-directions e-instructions\"><h4 class=\"jetpack-recipe-directions-title\">Directions<\/h4>Preheat oven to 500. Toss sprouts, shallots, olive oil, salt, and pepper\nin a large bowl and toss to combine. When oven is hot, working quickly,\nremove the baking sheets with a dish towel or oven mitt. Divide brussels\nsprouts mixture evenly between both trays, shaking to distribute into a\nsingle even layer. Return pans to oven. Roast until brussels sprouts are\ndeeply charred and fully tender, about 20 minutes, tossing sprouts and\nrotating and swapping pans top to bottom halfway through cooking.<\/p>\n<p>Immediately after removing from oven, drizzle sprouts with balsamic\nvinegar and shake to coat. Season to taste with more salt and pepper is\ndesired and serve.<\/div><br \/>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[14],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts\/810"}],"collection":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/comments?post=810"}],"version-history":[{"count":0,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts\/810\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/media?parent=810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/categories?post=810"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/tags?post=810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}