Roasted Brussels Sprouts & Shallots
This easy side dish combines the natural sweetness of caramelized shallots with the earthiness of Brussels sprouts, a fall favorite.
Prep Time:
40 mins
Total Time:
1 hr 40 mins
Servings:
12 servings, 1/2 cup each
Ingredients
-
24 small shallots
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2 tablespoons extra-virgin olive oil, divided
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2 pounds Brussels sprouts, preferably small
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1 teaspoon kosher salt
Directions
1.
Preheat oven to 375 degrees F.
2.
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.
3.
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.
4.
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.
Nutrition information
Calories 87, Total Fat 3 g, Monounsaturated Fat 2 g, Sodium 180 mg, Carbohydrate 13 g, Fiber 4 g, Protein 4 g, Potassium 489 mg. Daily Values: Vitamin C 100%. Exchanges: Vegetable 2,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Basic Roasted Brussels Sprouts
You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the Brussels sprouts with olive oil and salt and pepper before roasting. Or toss the Brussels sprouts with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.
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