Super simple and crunchy, these roasted vegetables are a perfect side dish for turkey.
1 pint Brussels sprouts, ends trimmed and outer leaves removed, thinly sliced
1 large (or 2 small) shallots, thinly sliced
1 tablespoon extra virgin olive oil
Salt, to taste
Freshly ground black pepper
Preheat oven to 400°F. Place Brussels sprouts and shallot on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine. Roast for 25-30 minutes, turning occasionally until vegetables are lightly golden brown and softened. Serve warm.