SERVES 4
1 pound Brussels sprouts, bottoms trimmed, outer leaves
discarded, and split in half
4 ounces shallots, finely sliced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
Adjust an oven rack to the lower-middle position, place a
heavy rimmed baking sheet on the rack, and preheat the
oven to 500°F. Toss the Brussels sprouts, shallots, and oil
in a large bowl. Season generously with salt and pepper.
- Carefully remove the baking sheet from the oven, using