Roasted Brussels Sprouts & Shallots

Rating: 4.2 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2005

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Recipe Summary

total:
1 hr 40 mins
Servings:
12
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Fat
High Fiber
Dairy-Free
Diabetic Appropriate
Gluten-Free
Vegetarian
Vegan
Low Sodium
Healthy Immunity
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 375 degrees F.

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  • 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 degrees F. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25 to 35 minutes.

Nutrition Facts

Serving Size: 1/2 cup
Per Serving:
105 calories; protein 4.2g; carbohydrates 18.8g; dietary fiber 3.1g; sugars 3.9g; fat 2.6g; saturated fat 0.4g; vitamin a iu 1412.6IU; vitamin c 63.9mg; folate 67.2mcg; calcium 56.5mg; iron 1.9mg; magnesium 31.5mg; potassium 517.2mg; sodium 222.8mg; thiamin 0.1mg.
Exchanges:

2 vegetable, 1/2 fat (mono)
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Reviews (2)

Read More Reviews
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
11/09/2012
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 Read More
kapj13@hotmail.com
Rating: 4 stars
03/27/2014
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 Read More
EatingWell User
Rating: 4 stars
12/28/2011
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 Read More
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EatingWell User
Rating: 4 stars
12/28/2011
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 Read More
EatingWell User
Rating: 5 stars
01/05/2013
Great easy recipe I have made this recipe as is and also in a hurry. Sauteed the shallots and microwaved the shallots for 2 min then roasted for 10-15 min. Both great. Read More
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