1lbfresh brussels sproutstrimmed of external leaves, stems discarded and with an X cut in the bottom of each
1/2red onionthinly sliced
1/2sweet onionthinly sliced
5tbspextra-virgin olive oildivided
1/4tspsalt
1/4tspfresh ground black pepper
1shallotchopped
1/4cupbalsamic vinegar
1tbspchopped fresh rosemary
Instructions
Preheat oven to 425°F.
Combine brussels sprouts and onion in a medium bowl with 3 tablespoons of the olive oil, salt and pepper. Toss gently. Spread on lightly greased baking sheet. Roast 25 to 30 minutes, stirring occasionally, or until vegetables are tender and caramelized.
Meanwhile, sauté shallot in remaining olive oil in a small skillet over medium-high heat, about 5 minutes, or until tender. Add balsamic vinegar and cook 5 minutes more. Stir in rosemary and pour over brussels sprouts.