Caramelized Brussels Sprouts

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• 1 pound Brussels sprouts (trimmed and halved)
  Ingredient note

  Source: 1 pound (450 g) Brussels sprouts (trimmed and halved)
• 1 each shallot (thinly sliced)
  Ingredient note

  Source: 1 shallot (thinly sliced)
• 2 Tablespoons olive oil
  Ingredient note

  Source: 2 Tablespoons (30 ml) olive oil
• 1 Tablespoon brown sugar (plus more for sprinkling)
  Ingredient note

  Source: 1 Tablespoon (13 g) brown sugar (plus more for sprinkling)
• 1 Tablespoon balsamic vinegar
  Ingredient note

  Source: 1 Tablespoon (15 ml) balsamic vinegar
• 1 Tablespoon water
  Ingredient note

  Source: 1 Tablespoon (15 ml) water
• 2 teaspoons Dijon mustard
  Ingredient note

  Source: 2 teaspoons (10 ml) Dijon mustard
• 3 each garlic cloves (chopped)
  Ingredient note

  Source: 3 garlic cloves (chopped)
• ½ teaspoon Italian seasoning
  Ingredient note

  Source: ½ teaspoon (2.5 ml) Italian seasoning
• ¼ teaspoon sea salt
  Ingredient note

  Source: ¼ teaspoon (1.5 g) sea salt
• As Needed black pepper
  Ingredient note

  Source seasoning: black pepper (to taste)

1. Line a large baking sheet with parchment paper or a silicone baking mat, then preheat the oven to 400 degrees F (200 degrees C).
2. Rinse the Brussels sprouts, remove any brown or wilted outer leaves, trim the stems, and cut them in half. Thinly slice the shallot.
3. In a large bowl, mix the olive oil, brown sugar, balsamic vinegar, water, Dijon mustard, garlic, Italian seasoning, salt, and pepper.
4. Add the Brussels sprouts and shallot and toss until they're evenly coated.
5. Spread the sprouts on the baking sheet in a single layer, cut side down, and sprinkle them lightly with a little more brown sugar.
6. Roast for 20 to 25 minutes, until the sprouts are tender inside and caramelized and lightly charred on the edges. Serve warm.