Roasted Brussels Sprouts and Shallots

1.INGREDIENTS

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

NUTRITION INFORMATION

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

2.COOKING DIRECTIONS

-Preheat oven to 375 degrees F.

-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.

-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.

-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

Related posts:

1. Turkey Liver Mousse Toasts with Pickled Shallots
2. Roasted Lamb with Garlic and Oregano
3. Roasted Wild Turkey
4. Roasted Tomato Soup
5. Whole Roasted Chicken

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Posted by Sandy Bloom on Dec 28 2008. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry