Roasted Brussels Sprouts & Shallots

Roasted Brussels Sprouts & Shallots - 3 Guiding Stars

Active Time

40 min.

Total Time

1 hour and 30 min.

Servings

10 (139 g)

It’s worth the wait to caramelize the shallots. Their sweetness compliments the earthiness of the Brussels sprouts. This is a perfect holiday dish to share with a crowd.

Ingredients

24 small shallots
2 Tbsp. extra-virgin olive oil, divided
2 lbs. Brussels sprouts
½ tsp. kosher salt

Directions

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.

Nutritional analysis per serving: Calories 95; Total Fat 3g (4% Daily Value); Saturated Fat 0.5g (2% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 145mg (6% DV); Total Carbohydrate 16g (6% DV); Dietary Fiber 5g (18% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 4g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 10% DV; Vitamin K 140% DV; Vitamin C 90% DV; Folate 20% DV.