- 2 lb. Brussels sprouts, halved
- 2 shallots, sliced
- 2 tbsp olive oil
- 1 tsp. sea salt
- ½ tsp. black pepper
- 2 tbsp balsamic vinegar
- 2 tsp. Dijon mustard
Preheat oven to 425 °F and line a baking sheet with foil.
In a large bowl, toss together Brussels sprouts, shallots, olive oil, salt, pepper, balsamic vinegar and Dijon mustard. Transfer to prepared baking sheet and spread out evenly.
Roast veggies for 25 to 30 minutes, stirring only once in between, until sprouts are tender and slightly browned.
Serve and enjoy!