Ingredients:
1-1/2 pounds Brussels sprouts
3 tablespoons EVOO
1 tablespoon freshly picked thyme
1 large shallot, chopped
1/2 cup pecan halves, optional
A few good cranks freshly ground black pepper
1/2 teaspoon good quality balsamic vinegar
3/4 teaspoon Kosher Salt

Instructions:
Preheat oven to 400F.
Bring a small pot of salted water to a rolling boil.  Trim the brown bottoms off the sprouts and remove any yellow leaves.  Quarter the very large sprouts, and half the medium and small sprouts.  Add the sprouts and cook, no longer than 2 minutes then drain. In a large bowl, toss the Brussels sprouts with 2 tablespoons EVOO, thyme, shallots, pecans, 1/2 teaspoon salt and a few grinds of pepper.  Roast on a sheet pan in the oven until sprouts are tender on the inside and crisp on the outside, 30 minutes, flipping the sprouts every 7-8 minutes to brown evenly.  Remove from the oven.  Return to the original bowl and add the remaining 1 tablespoon EVOO, 1/4 teaspoon salt, and vinegar.  Toss well to combine and serve.
Serves: 4