When it comes to Brussels Sprouts simply roasting them can be among the best ways to enjoy them. Toss them in olive salt and pepper and that’s all.
- 1 small shallot (minced)
- 2 tablespoon honey
- 3 tablespoon apple cider vinegar
- 2 tablespoon balsamic vinegar
- ¼ extra-virgin olive oil
- 1 teaspoon kosher salt (plus more for boiling and seasoning)
- ½ teaspoon freshly cracked black pepper (plus more for seasoning)
- 1 ½ pound Brussels sprouts (ends trimmed, tough or discolored outer leaves discarded)
- 2 ounce shaved Parmesan cheese
- 1 tablespoon unsalted butter (optional)
Preheat the oven to 400 degrees F.
In a small bowl combine shallot, honey, both vinegars and olive oil; season with 1 teaspoon salt and ½ teaspoon black pepper. Whisk to blend. Set aside.
Bring a large pot of water to a boil. Generously salt the water. Halve the Brussles sprouts through the stem end; add them to the boiling water. Cook them 1 to 2 minutes until slightly softened. Drain the sprouts and transfer them to a mixing bowl.
While still warm, toss the sprouts with about ¼‑cup of the well-mixed vinaigrette. Then transfer them to a large baking pan; spreading them out into a single layer. Season generously with salt and pepper. Roast the sprouts for 15 or 20 minutes, until they are beginning to char on the edges.
If serving warm: Place the sprouts into a serving bowl and toss with shaved Parmesan and a tablespoon butter.
If serving at room temperature: Allow the sprouts to come to room temperature. They may be prepared in advance to this point and kept covered and refrigerated. In which case bring them back to room temperature just before serving and toss them with Parmesan and an additional ½‑cup vinaigrette.