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
Cooking Time: 1 hour 20 minutes
Servings: 12
Ingredients
- 24 small shallots
- 2 tablespoons extra-virgin olive oil, divided
- 2 pounds Brussels sprouts, preferably small
- 1 teaspoon kosher salt
Directions
- 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.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 104.7 |
| Total Fat | 2.6 g |
| Saturated Fat | 0.4 g |
| Cholesterol | 0 mg |
| Sodium | 222.8 mg |
| Total Carbohydrates | 18.8 g |
| Dietary Fiber | 3.1 g |
| Total Sugars | 3.9 g |
| Added Sugars included | |
| Protein | 4.2 g |