Roasted Brussels Sprouts & Shallots
This easy side dish combines the natural sweetness of caramelized shallots with the earthiness of Brussels sprouts, a fall favorite.
Recipe from EatingWell
24 small shallots
2 tablespoons extra-virgin olive oil, divided
2 pounds Brussels sprouts, preferably small
1 teaspoon kosher salt
Preheat oven to 375 degrees F.
Peel shallots, leaving the root ends intact so they'll hold together. Place on a large sheet of foil; sprinkle 1 tablespoon oil over the top. Seal the packet and bake until the shallots are tender, about 45 minutes. Remove from foil and set aside to cool.
Meanwhile, remove the outer leaves from Brussels sprouts and trim the stems. Cut the small sprouts in half and quarter the larger ones. Place the shallots and Brussels sprouts in a roasting pan. Toss with the remaining 1 tablespoon oil and salt.
Increase oven temperature to 400 degrees F. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25 to 35 minutes.
Per Serving: cal. (kcal) 87, Fat, total (g) 3, carb. (g) 13, Monosaturated fat (g) 2, fiber (g) 4, pro. (g) 4, vit. C (mg) 59.05, sodium (mg) 180, Potassium (mg) 489, Vegetables () 2, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet