SERVES 4 1 pound Brussels sprouts, bottoms trimmed, outer leaves discarded, and split in half 4 ounces shallots, finely sliced 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 tablespoon balsamic vinegar Adjust an oven rack to the lower-middle position, place a heavy rimmed baking sheet on the rack, and preheat the oven to 500°F Toss the Brussels sprouts, shallots, and oil in a large bowl Season generously with salt and pepper Carefully remove the baking sheet from the oven, using oven mitts or a folded dish towel Transfer the Brussels sprouts to the pan (they should immediately begin to sizzle) and return to the oven Roast until the sprouts are completely tender and well charred, about 15 minutes, stirring and shaking the pan once or twice Remove from the oven and drizzle the sprouts with the balsamic vinegar Stir to coat and serve ...oven mitts or a folded dish towel Transfer the Brussels sprouts to the pan (they should immediately begin to sizzle) and return to the oven Roast until the sprouts are completely tender and well... tender and well charred, about 15 minutes, stirring and shaking the pan once or twice Remove from the oven and drizzle the sprouts with the balsamic vinegar Stir to coat and serve