1 lb. fresh Brussels sprouts, washed, trimmed and halved (larger ones, I cut in thirds)
2 medium to large shallots, (chopped largely…not minced)
1 tablespoon extra-virgin olive or avocado oil
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar (use an aged, sweet balsamic)
Sea salt and freshly cracked pepper to taste
Preheat the oven to 400 degrees. In a heavy roasting pan/ or baking tray, toss together the Brussels Sprouts, shallots, oil, maple syrup, balsamic vinegar, and mustard. Roast uncovered for 20 minutes. Stir and continue to roast until the sprouts are tender (don’t overcook…they will become bitter) about 20 minutes more. Season with salt and pepper to taste and serve hot.