Every time that I have made this recipe for Balsamic Brussel Sprouts, they have turned out perfectly! Tender in the center, yet crispy around the edges - garlic, onions, and baby bella mushrooms to accent - all glazed with a rich balsamic reduction to tie it all together.
Preheat oven to 400F. Prepare the sprouts by cutting off the brown ends, removing any yellow outer leaves, and then cutting in half.
In a large bowl, toss brussel sprouts with 1 tbsp olive oil, salt and pepper. Pour sprouts onto a large baking sheet and roast at 400F for 15 minutes (or until tender).
In a large skillet or saucepan, heat remaining oil. Add onion, garlic, and mushrooms - cook for 2-3 minutes. Add vinegar to pan and allow to reduce for another 2-3 minutes, stirring occasionally.
Add sprouts to saucepan and saute until all liquid has been absorbed and brussels begin to caramelize (6-8 minutes).
Storage: Refrigerate in an airtight container for up to 1 week.