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

Makes 12 servings, 1/2 cup each

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 hour 40 minutes

EASE OF PREPARATION: Easy

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

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: Per serving: 87 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 13 g carbohydrate; 4 g protein; 4 g fiber; 180 mg sodium; 489 mg potassium.

Nutrition bonus: Vitamin C (100% daily value).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 fat (mono)

My husband and I both like this recipe because we like roasted vegetables. Make sure you don't stint on the oil used to coat the sprouts. Too little oil makes the sprouts dry.

Cindy, Alexandria, VA