Roasted Brussels sprouts with balsamic vinegar and walnuts

Roasted Brussels sprouts with balsamic vinegar and walnuts

Roasted Brussels sprouts in balsamic vinegar

Preparation time: 20 minutes
Cooking time: 45 minutes
Yield: 6 to 8 people



2 pounds of Brussels sprouts, cut in half
2 tablespoons of olive oil 
1 cup shallots, peeled and cut into thick slices
4 garlic cloves, cut in half
2 tablespoons of balsamic vinegar
2 teaspoons of balsamic vinegar 
1/4 teaspoon dried thyme
1 / 2 cup of walnuts 



  1. Preheat the oven to 425 ° F. Place parchment paper in an ovenproof baking dish.
  2. Heat the oil in a large pan and sauté the shallots in olive oil. Cook, 6 to 8 minutes, until softened and lightly browned.
  3.  Add the Brussels sprouts, garlic and the 2 tbsp of balsamic vinegar with the shallots. Cook, another 5 to 6 minutes, until the garlic begins to brown. Add the nuts. Grill 1-2 minutes.
  4. Pepper to taste. Toss to coat. Add the remaining balsamic vinegar. Place the vegetables in the baking dish.
  5. Place in the oven, uncovered. Roast at 425 ° F for about 15 minutes, until cooked through and caramelized around the edges.
  6. Remove from the oven and garnish with a drizzle of balsamic vinegar, thyme and pepper. Stir to combine.


Bon appétit!


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  • Caroline Bisaillon
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