Roasted Brussels Sprouts & Shallots

Source: EatingWell Test Kitchen

Serving size: ½ cup

Servings per recipe: 12

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

View Nutrition Facts

Ingredients

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

Materials

Roasting pan and foil

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.

More About Brussels Sprouts

How to Select

Choose firm, compact, bright green brussels sprouts heads. Buy on stalk when possible.

How to Store

Refrigerate brussels sprouts in a plastic bag with some air holes up to 1 week. Freeze: Blanch, cool, and freeze in plastic bags.

How to Prepare

Cut round sprouts from stems. Trim off yellow outer leaves. Rinse in cold water. Boil, microwave, or steam until tender. Bake, sauté, or braise. Add to soups, stews, and casseroles. Toss with pasta, garlic and oil. Good served with butter, salt and pepper, with grated cheese, or with lemon juice and almond slivers.