Roasted Brussels Sprouts with Shallots
Makes: 12 Servings

Roasted Brussels Sprouts and Shallots

This easy side dish combines the natural sweetness of caramelized shallots with the earthiness of Brussels sprouts, a fall favorite.

Prep time: 20 minutes

Cook time: 1 hour 20 minutes

Ingredients

  • 24 small shallots
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 pounds Brussels sprouts, preferably small
  • 1 teaspoon kosher salt
Serving Size: 1 1/2 cups
 
NutrientsAmount
Calories104.7
Total Fat2.6 g
Saturated Fat0.4 g
Cholesterol0 mg
Sodium222.8 mg
Total Carbohydrate18.8 g
Dietary Fiber3.1 g
Total Sugars3.9 g
Added Sugars included0 g
Protein4.2 g

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.

Recipe Source: eatingwell.com/recipes 

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