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Balsamic Roasted Brussels Sprouts and Shallots
Ingredients
  • 2 pounds Brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half
  • 2 tablespoons extra virgin olive oil
  • 2 large shallots, thickly sliced, about 1 cup
  • 4 cloves garlic, halved
  • 2 tablespoons plus 2 teaspoons balsamic vinegar
  • Salt
  • Pepper
  • ¾ teaspoon fresh thyme leaves or 1 teaspoon dried thyme
  • ½ cup walnuts, toasted (optional)
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