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

Source: EatingWell Magazine, October/November 2005




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees 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 degrees F. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25 to 35 minutes.

Nutrition Facts

1/2 cup
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.

2 vegetable, 1/2 fat (mono)