Balsamic Brussels Sprouts and Tomatoes

Preheat oven to 400 F.

Wash Brussels sprouts, trim ends and remove any damaged or yellow leaves. Season with the salt and pepper. Spray with olive oil baking spray.

Line a large rimmed baking sheet with parchment paper or aluminum foil. Transfer Brussels sprouts to the pan in a single layer and bake for 30-40 minutes, or until crispy. Remove from oven and set aside.

In a large saute pan, over low to medium heat, heat up the olive oil, garlic and shallots. Cook until garlic and shallots start to brown, then add Brussels sprouts and tomatoes. Cook for 3 minutes, stirring frequently, until vegetables absorb enough flavor from the garlic and shallots, but tomatoes don’t get over cooked. Season with more salt and pepper, if needed.

Transfer to a plate, drizzle with balsamic glaze and add shredded Parmesan (optional).