SAN DIEGO — These are great for the Holiday's or for any meal!
Roasted Brussels Sprouts w/ Shallots
- 2 lbs. Brussels Sprouts
- 3 - 4 Shallots
- ¼ cup Olive oil
- Balsamic Glaze, store bought
- 1 tsp Kosher salt
- ½ tsp Black pepper
Pre-heat your oven to 400°. Trim and half the Brussels sprouts, peel and slice the shallots. Place in a mixing bowl and toss with Olive oil, salt and pepper. Transfer to a large baking pan cut side down and place in the oven for 15 minutes and then toss, finish baking for another 10. Remove from the oven, place in a serving bowl and top with Balsamic glaze.