Advertisement

Roasted Brussels Sprouts & Shallots

October/November 2005

Your rating: None Average: 3.9 (47 votes)

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


Roasted Brussels Sprouts & Shallots

Makes: 12 servings, 1/2 cup each

Active Time:

Total Time:

Preparation

  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

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

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

Carbohydrate Servings: 1

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


More From EatingWell

Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Preparation/ Technique
Bake
Roast
Meal/Course
Dinner

Season
Fall
Winter
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Publication
October/November 2005
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner