Ingredients
Amount
Brussels sprouts, pared, cut in half
1 lb.
Red pearl onions, small, peeled
18 ea.
Garlic clove, finely minced
1 ea.
Sage, chopped
1 Tbsp.
Parsley, chopped
1 Tbsp.
Thyme, chopped
1 Tbsp.
Rosemary, chopped
1 Tbsp.
Balsamic vinegar of Modena
2 oz.
Extra-virgin olive oil
3 oz.
Pink peppercorns
1 Tbsp.
Smoked salt
as needed