Roasted Brussels Sprouts & Shallots

3.9 (54)
Roasted Brussels Sprouts & Shallots

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

Yield: 12 servings, 1/2 cup each
Active Time: 40
Total Time: 100


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


  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.


Nutrition Per Serving

calories 87
fat 3 g (0 g sat, 2 g mono)
cholesterol 0 mg
carbohydrates 13 g
protein 4 g
fiber 4 g
sodium 180 mg
potassium 489 mg

Nutrition Bonus Vitamin C (100% daily value), Potassium (14% dv).

Carbohydrate Serving 1

Exchanges 2 vegetable, 1/2 fat (mono)

From EatingWell October/November 2005