Roasted Brussels Sprouts & Shallots

From EatingWell: October/November 2005 — Subscribe Now!

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

Roasted Brussels Sprouts & Shallots Recipe

12 servings, 1/2 cup each

Active Time: 40 minutes

Total Time: 1 hour 40 minutes

Nutrition Profile

Ingredients

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

Preparation

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

Nutrition

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

Nutrition Bonus: Vitamin C (100% daily value), Potassium (14% dv).

1 Carbohydrate Serving

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