Combine first 5 ingredients; whisk in olive oil in a slow, steady stream.
Place brussels sprouts and next 3 ingredients in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan. Drizzle with vinegar mixture, tossing to coat.
Bake at 400° for 45 minutes or until vegetables are crisp-tender and lightly browned, stirring every 15 minutes.
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