On a baking sheet, toss together the Brussels sprouts and any leaves that fell off, red onion, a drizzle of EVOO, and season with salt and pepper. Bake for 25 minutes, until the middle is tender and the leaves are crisp.
Meanwhile, let’s make the glaze! Pour the balsamic vinegar into a small saucepan over medium heat. Let it reduce to 3-4 tbsp. This will take 5-10 minutes. It will continue to thicken as it cools, so go a little thinner than you think you should.
When the Brussels Sprouts are done, place your roasted veggies on your serving tray and drizzle with the balsamic glaze. Enjoy!
These are delicious and the perfect side to so many dishes. The secret is always to use fresh, not frozen.