Roasted Brussels Sprouts & Shallots

Roasted Brussels Sprouts & Shallots

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

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
12 40 min 1 hr 40 min

Directions

Ingredients

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

Cooking Instruction

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

  • 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