Roasted Brussels sprouts and shallots

Salty, toasted nuts and tender, roasted vegetables are a mouthwatering combination. It's a savory side dish that will complement nearly any entrée. The Brussels sprouts and sliced shallots are tossed with chicken broth, balsamic vinegar, sugar for a little sweetness, and a touch of dried thyme. Let them roast away in the oven until the flavors have melded and the vegetables are nice and tender, which should take about half an hour. To make this recipe vegetarian, you can substitute vegetable broth for chicken broth. Replace the shallots with red onion slices, and the almonds with hazelnuts or pecans, if desired; just coarsely chop them after toasting.