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