Easy and timeless, these sprouts deserve to be a go-to side dish.
Every family has one, right?
Well consider yourself blessed.
Elise Bauer
(And if he doesn’t?
More for us!)
Couldn’t be easier!
Elise Bauer
Add the Brussels sprouts and the garlic to the shallots.
Cook for 5 to 6 minutes more, until the sprouts begin to brown.
Drizzle with 2 tablespoons of balsamic vinegar.
Elise Bauer
Sprinkle with salt and pepper.
Place in oven, uncovered.
Roast at 425F for 15 to 20 minutes, until cooked through and caramelized on the edges.
Elise Bauer
Sprinkle with remaining 2 teaspoons of balsamic vinegar, the thyme, and toasted walnuts (if using).
Add more salt and pepper to taste.
Elise Bauer
