This easy side dish combines the natural sweetness of caramelized shallots with the earthiness of Brussels sprouts, a fall favorite.
12 servings, 1/2 cup each | Active Time: 40 minutes | Total Time: 1 hour 40 minutes
Ingredients
Nutrition Facts for Roasted Brussel Sprouts and Shallots Recipe - Click to enlarge
- 24 small shallots
- 2 tablespoons extra-virgin olive oil, divided
- 2 pounds Brussels sprouts, preferably small
- 1/2 teaspoon kosher salt
Preparation
- Preheat oven to 375° 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° F. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25 to 35 minutes.
Exchanges: 2 vegetable, 1/2 fat (mono)
3 Comments
Ever since having roasted brussels sprouts at the Front Room last month I have been wanting to try making some on my own. I think I will add Shallots & Brussels Sprouts to my shopping list this week. Thanks!
If my parents had prepared Brussel Sprouts this way, I would haven’t waited until my 40’s to discover I loved them! Add a dash of dried oregano or crumbled bay leaves & (for the adults) a splash of white wine – mmmmm!
I like to pull as many outside leaves away from the sprouts as I
can…then they brown and crisp up…my favorite part!