Ingredients
- 24 small shallots
- 2 tablespoon extra-virgin olive oil, divided
- 2 pounds Brussels sprouts, preferably small
- 1 teaspoon kosher salt
Cooking Directions
Step 1
Preheat oven to 375° F.
Step 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.
Step 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.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 87
- Carbohydrates: 13g
- Fat: 3g
- Protein: 4g
- Dietary Fiber: 4g
- Saturated Fat: 0g
- Monounsaturated Fat: 2g
- Cholesterol: 0mg
- Potassium: 489mg
- Sodium: 180mg
- Exchanges: 2 vegetable, 1/2 fat (mono)
- Carbohydrate Servings: 1