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Shallot and Balsamico Roasted Brussels Sprouts Print Email


16 oz Brussels sprouts
1 small red onion, thinly sliced
3 cloves garlic
3 TBS olive oil
salt/pepper to taste
2 shallots, chopped
4 TBS balsamic vinegar
1 TBS chopped fresh rosemary

Preheat oven to 425.

Combine brussel sprouts, onion, garlic, shallots and 3 TBS olive oil. Season with salt and pepper and spread out on a greased cookie sheet. Roast 25-30 minutes until tender. Combined balsamic vinegar and fresh rosemary in a small bowl, when brussel sprouts are done roasting pour vinegar over brussel sprouts. Serve immediately.
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