Sheet Pan Balsamic Brussels Sprouts with Grapes and Shallots

In this recipe for Sheet Pan Balsamic Brussels Sprouts, grapes and shallots are roasted too with balsamic vinegar and fresh herbs.

Roasted vegetables are the absolute best. There is something about cooking veggies in the oven that turns them into caramelized pieces of nutty-flavored deliciousness. Brussels sprouts are no exception. Grapes and shallots are an excellent addition and pairing too.

• 12 ounces brussels sprouts, trimmed and quartered
• 4 large shallots, peeled and quartered lengthwise
• 1 cup seedless red grapes
• 2 tablespoons balsamic vinegar (more for serving, if desired)
• 2 teaspoons extra virgin olive oil
• ½ teaspoon kosher salt
• freshly ground black pepper, to taste
• 4 sprigs fresh rosemary or thyme