Maple Roasted Brussels Sprouts with Caramelized Shallots

Preheat oven to 400 F.

After trimming stems off of the Brussels sprouts, cut each one crosswise as shown in the picture, stopping just above the bottom of the sprout so that it stays intact.

In a bowl combine Brussels sprouts, maple syrup, 1 Tablespoon of the grape seed oil, salt and pepper, and toss to coat. Spread them out on a small sheet pan and roast about 20 minutes, depending on how hot your oven runs, stirring them around halfway through the cook time to ensure even cooking.

In the meantime, heat remaining grape seed oil in a small skillet, add shallot slices and a little salt and pepper and saute on medium-low heat for around 10 minutes until caramelized.

Serve Brussels sprouts in individual crocks or gratin dishes topped with caramelized shallots.