Roasted Brussel Sprouts & Shallots

October 12th, 2009 by in

Yield: 12 (1/2 cup each)

From EatingWell: October/November 2005

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

Active Time: 40 minutes | Total Time: 1 hour 40 minutes

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

Ingredients

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

Instructions

  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.
  • http://deliberateliving.net/ Gennyfer

    Ever since having roasted brussels sprouts at the Front Room last month I have been wanting to try making some on my own. I think I will add Shallots & Brussels Sprouts to my shopping list this week. Thanks!

  • http://twitter.com/Lynnelle Lynnelle Wilson

    If my parents had prepared Brussel Sprouts this way, I would haven’t waited until my 40′s to discover I loved them! Add a dash of dried oregano or crumbled bay leaves & (for the adults) a splash of white wine – mmmmm!

  • http://www.facebook.com/profile.php?id=685013830 Sheila Foley

    I like to pull as many outside leaves away from the sprouts as I
    can…then they brown and crisp up…my favorite part!