Balsamic Brussels Sprouts Recipe | Crate & Barrel Canada

Balsamic Roasted Brussels Sprouts and Shallots

Roasted brussels sprouts don’t need a lot to make them flavorful, but this roasted brussels sprouts recipe adds shallots, vinegar and mustard to make them even more irresistible. Always cook sprouts with their cut side down to get the most caramelization. As with any roasted vegetables, stir them once during cooking and if they look dry, hit them with a big drizzle of olive oil.

TIME:

40 minutes

PREP:

10 minutes

YIELD:

Serves 4-6

Ingredients

¼ cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1½ pounds brussels sprouts, trimmed and halved
4 shallots, peeled and sliced
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400°F. Line a baking sheet with a Silpat or parchment paper. Set aside.
In a small bowl, stir together the olive oil, balsamic vinegar and mustard. Pile the brussels sprouts and shallots onto the prepared baking sheet, then pour the oil mixture on top. Using your hands, toss to combine to ensure that each vegetable is coated and spread into a single layer, with all the brussels sprouts cut side down. Season generously with salt and pepper and transfer to the oven. Roast, stirring once during cooking, until sprouts are caramelized and fork-tender, about 40 minutes. Serve at once.

Notes: A Silpat or parchment paper will keep all of the caramelization and flavor on the vegetables rather than stuck to the pan. You can halve the brussels sprouts and slice the shallots the day before to save time. When buying brussels sprouts look for them to all be about the same size (for even cooking), bright green and tightly packed leaves. Raw brussels sprouts will keep in the refrigerator for up to a week.