Roasted Brussels Sprouts with Toasted Pine Nuts

I'm a big fan of pretty much all the vegetables that kids really hate. Brussels sprouts probably aren't that great when they're boiled to a bland mush, but I can't really imagine anyone hating them when they're cooked right.

2 lbs brussels sprouts
2 shallots, sliced
1/4 cup olive oil
2-3 tbs balsamic vinegar
1 tbs maple syrup
salt and pepper
1/2 cup pine nuts

Preheat oven to 425.
Trim the brussels sprouts and get rid of any ugly outer leaves. Bring a medium pot of salted water to a boil and add the brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain and drop them in a bowl full of ice water. Drain again. Cut the sprouts in half.

Put the sprouts in a bowl and mix with the shallots, olive oil, vinegar, maple syrup and salt and pepper. Pour them onto a baking sheet and roast for about 20-25 minutes, stirring once or twice. Toast the pine nuts in a dry frying pan for 3-5 minutes over low heat just until light brown. Sprinkle over the brussels sprouts and serve.