Roasted Brussels Sprouts and Shallots

Roasted Brussels Sprouts and Shallots
Staff Writer
Roasted Brussels Sprouts and Shallots
Recipe Rehab

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. All told, it's a great foil to the Thanksgiving turkey.

12
Servings
49
Calories Per Serving
Deliver Ingredients

Ingredients

  • 24 small shallots
  • 2 Tablespoons extra-virgin olive oil
  • 2 Pounds Brussels sprouts
  • 1 Teaspoon Kosher salt

Directions

Preheat the oven to 375 degrees.

Peel the shallots, leaving the root ends intact so they'll hold together. Place on a large sheet of foil and drizzle 1 tablespoon of the oil over the top. Seal the packet and bake until the shallots are tender, about 45 minutes. Remove from the 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 the oven temperature to 400 degrees. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25-35 minutes.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
2g
8%
Carbohydrate, by difference
5g
4%
Protein
2g
4%
Vitamin A, RAE
29µg
4%
Vitamin C, total ascorbic acid
47mg
63%
Vitamin K (phylloquinone)
106µg
100%
Calcium, Ca
27mg
3%
Choline, total
31mg
7%
Fiber, total dietary
2g
8%
Folate, total
45µg
11%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Phosphorus, P
42mg
6%
Selenium, Se
1µg
2%
Sodium, Na
197mg
13%
Water
68g
3%

Brussels Sprouts Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Brussels Sprouts Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.