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Roasted Brussels Sprouts and Shallots

  • Prep Time: -
  • Cook Time: -
  • Serves: 12
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (55 Ratings): 4 out of 5 stars

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Ingredients

  1. 24 small shallots
  2. 2 tablespoons extra-virgin olive oil, divided
  3. 2 pounds Brussels sprouts, preferably small
  4. 1 teaspoon kosher salt

Nutrition Info

Per Serving

  • Calories: 82 kcal
  • |
  • Carbohydrates: 13 g
  • |
  • Dietary Fiber: 3 g
  • |
  • Fat: 2 g
  • |
  • Protein: 3 g
  • |
  • Sugars: 2 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

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

Yield: 12 servings

3. Still Hungry?

This easy side dish combines the natural sweetness of caramelized shallots with the earthiness of Brussels sprouts, a fall favorite. All told, it's a great foil to the turkey and mole.

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Average (55 Ratings): 4 out of 5 stars

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4 reviews

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  • Excellent Recipe!

    Matt N - November 23, 2007 08:25:41 AM PST
    Brought this to my Grandmothers house on Thanksgiving along with the Cranberry recipe and my family loved them both. Takes a bit of time to prepare but was a nice addition to the more traditional foods we had.

    1 of 1 found this review helpful.

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  • O.K.

    Jim K - December 25, 2007 04:13:15 AM PST
    But they ran a recipe here around Thanksgiving for sprouts in a mustard sauce. Search that one out. It was much better.

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  • was ok

    slguldi - December 19, 2007 06:02:56 AM PST
    I adore brussel sprouts and shallots, but was a bit underwhelmed with this recipe. I may try it again, but with less shallots as you could not even taste the brussel sprouts. Was not a hit a thanksgiving

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  • Everyone who tried them liked them.

    Andrew P - November 25, 2007 04:34:18 PM PST
    Took them to Thanksgiving dinner and everyone who tried them liked them and there were none left for evening left overs. I will fix this one again.

    0 of 1 found this review helpful.

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