This is a delicious side dish, the walnuts are optional, but add a nice crunch. I use balsamic vinegar quite a bit to glaze veggies. You will enjoy this easy to make dish.

INGREDIENTS

2 lbs. Brussels Sprouts

2 Tbsps. evoo

Several large shallots, peeled and thickly sliced ( about one cup)

4 cloves garlic, peeled and sliced in half

2 tbsps. plus 2 tsps. balsamic vinegar

salt

pepper

3/4 tsp. fresh thyme leaves or 1/4 tsp. dried thyme

1/2 cup toasted walnuts

DIRECTIONS

Preheat oven to 425

1. Heat the olive oil on medium, add the shallots spreading them out in an even layer. Reduce the heat to medium low and cook 6-8 minutes, until softened and lightly browned.

2. Add brussels sprouts, and garlic and cook 5-6 minutes, until the sprouts begin to brown

3. Drizzle with 2 tbsps. of balsamic vinegar. Sprinkle with salt and pepper, toss to coat. Bake in oven, uncovered for 15 to 20 minutes until cooked through and caramelized on the edges.

4.Sprinkle with remaining balsamic, thyme, walnuts, salt and pepper. Stir to combine. Add more salt and pepper to taste.

Time to eat !