Brussel sprouts are probably the least loved vegetable, but I think that's just because most people hven't had them prepared properly. I hated brussel sprouts when I was younger, and it wasn't until a few years ago I had them roasted and fell in love with them.
This is a super easy side dish recipe, and I think it's the perfect recipe to try brussel sprouts. And if you like this preparation, try out my previously posted "Not-your-Mama's Brussel Sprouts, which are roasted with garlic.
Balsamic Brussel Sprouts
16 oz brussel sprouts
1 small red onion, thinly sliced
6 cloves garlic
4 tbsp olive oil
salt/pepper to taste
1 shallot, chopped
4 tbsp balsamic vinegar
1 tbsp chopped fresh rosemary
Preheat oven to 425. Combine brussel sprouts, onion, garlic, and 3 tbsp olive oil. Season with salt and pepper and spread out on a greased cookie sheet. Roaste 25-30 minutes until tender. Meanwhile, saute shallot in remaining olive oil over medium-high heat, until tender. Add balsamic vinegar and cook another 3 minutes. Stir in rosemary and pour over brussel sprouts.