1/4 cup (50 mL) olive oil
2 tbsp (25 mL) balsamic vinegar
1 tbsp (15 mL) Dijon mustard
8 shallots, peeled and halved
2 lb (1 kg) Brussel sprouts, trimmed and cut in half
Salt and freshly ground pepper
3 tbsp (45 mL) butter
1 cup (250 mL) chicken or vegetable stock or water
2 tbsp (25 mL) chopped fresh dill

1. Preheat oven to 425°F (220°C).
2. Whisk together olive oil, vinegar and Dijon mustard. Toss with shallots and Brussels sprouts. Season with salt and pepper.
3. Lay sprouts and shallots in single layer on baking sheets.
4. Bake for 20 to 25 minutes or until sprouts and shallots are tender and browned. Reserve.
5. Place butter in large skillet over medium heat. Add sprouts and shallots and toss until heated. Pour over stock and bring to boil. Reduce until stock thickens and sprouts glisten. Sprinkle with dill.