Roasted Brussels Sprouts & Shallots

5 Reviews
From: EatingWell Magazine October/November 2005

This easy side dish combines the natural sweetness of caramelized shallots with the earthiness of Brussels sprouts, a fall favorite.

Ingredients 12 servings

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  • 24 small shallots
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 pounds Brussels sprouts, preferably small
  • 1 teaspoon kosher salt

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375 °F.
  2. 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.
  3. 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.
  4. Increase oven temperature to 400 °F. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25 to 35 minutes.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 105 calories; 3 g fat(0 g sat); 3 g fiber; 19 g carbohydrates; 4 g protein; 67 mcg folate; 0 mg cholesterol; 4 g sugars; 1413 IU vitamin A; 64 mg vitamin C; 57 mg calcium; 2 mg iron; 223 mg sodium; 517 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1/2 fat (mono)

Reviews 5

March 27, 2014
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By: kapj13
Delicious I love brussel sprouts and I love shallots. I never thought to put them together! It was very easy to make and the wonderful scent filled my house. It was easy to heat for lunch the next day, too. This is a keeper, I will make this again and again, but on the weekend when there is time! Pros: Easy, tasty Cons: Takes a long time
January 05, 2013
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By: EatingWell User
Great easy recipe I have made this recipe as is and also in a hurry. Saut+¬ed the shallots and microwaved the shallots for 2 min then roasted for ~ 10-15 min. Both great.
November 09, 2012
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By: EatingWell User
Roasted Brussels Sprouts & Shallots We've never been a fan of brussel sprouts, but we are fans of onion-related foods. The picture looks just like the finished product. This recipe is good and it looks beautiful on the table. Note: I soaked my halved brussel sprouts in iced water prior to baking them. Pros: Tasty. Gets better on the second day. Easy to prepare. Cons: N/A
December 28, 2011
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By: EatingWell User
Great recipe! They were perfect! Even who don't eat them, ate them them! I can't believe the kid actually eat this vegetable. Lisa www.bakingfrenzy.com
December 28, 2011
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By: EatingWell User
Good recipe They were perfect! Even who don't eat them, ate them them! I can't believe the kid actually eat this vegetable. Lisa www.bakingfrenzy.com