4.5
2 ratings

Roasted Brussels Sprouts and Shallots

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.

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
Servings12
Calories Per Serving110
Total Fat3g4%
Sugar8gN/A
Saturated0.4g1.9%
Protein5g9%
Carbs20g7%
Vitamin A29µg3%
Vitamin B60.4mg22.1%
Vitamin C71mg100%
Vitamin E1mg5%
Vitamin K136µg100%
Calcium61mg6%
Fiber5g22%
Folate (food)73µgN/A
Folate equivalent (total)73µg18%
Iron2mg11%
Magnesium34mg9%
Monounsaturated2gN/A
Niacin (B3)0.7mg3.6%
Phosphorus100mg14%
Polyunsaturated0.4gN/A
Potassium561mg16%
Sodium185mg8%
Thiamin (B1)0.2mg10.2%
Zinc0.6mg4.3%