INGREDIENTS

2 pounds Brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half

2 Tbsp olive oil

1 and 1/2 large sweet onions, peeled and thickly sliced, about a cup

4 cloves garlic, peeled, sliced in half

2 Tbsp plus 2 teaspoons balsamic vinegar

Salt

Pepper

3/4 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme

1/2 cup walnuts, toasted (optional)

1 basket cherry tomatoes

DIRECTIONS

Sauté sweet onions in olive oil: Heat the olive oil in an oven-safe sauté pan on medium high heat. Add the shallots, spread them out in an even layer, lower the heat to medium low, and let them cook for 6 to 8 minutes, until softened and lightly browned.

Add brussels sprouts, garlic, balsamic: Preheat oven to 425°F. Add the brussels sprouts and the garlic to the shallots. Cook for 5 to 6 minutes more, until the sprouts begin to brown.

Drizzle with 2 Tbsp of balsamic vinegar. Sprinkle with salt and pepper. Toss to coat

Add cherry tomatoes. Mix all together and spread out in flat pan and place in oven

Bake in oven: Place in oven, uncovered. Cook for 15 to 20 minutes, until cooked through and caramelized on the edges.

Sprinkle with balsamic, thyme, walnuts, salt, pepper: Remove from oven. Sprinkle with remaining 2 teaspoons of balsamic vinegar, the thyme, and toasted walnuts (if using). Stir to combine. Add more salt and pepper to taste.