Roasted Brussels Sprouts with Balsamic Glaze

food52.com

Jennifer in Georgia

I'm a vegan for more than 15 years cooking easy and tasty recipes.

subheading: For the Brussels Sprouts:

1.5 pounds Brussels Sprouts

1 tablespoon Kosher Salt

2 tablespoons Olive Oil

subheading: For the Glaze:

1 cup Good quality Balsamic Vinegar

0.5 cups Dry Red wine (Cab Sav, Merlot, etc)

1 tablespoon Finely diced Shallot

1 teaspoon Garlic powder

1 teaspoon Kosher Salt

1 tablespoon Unsalted Butter

1 pinch Black pepper

1 teaspoon Sugar

Directions at food52.com

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