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Roasted Brussels Sprouts & Shallots

Source: © EatingWell Magazine
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Rating: 5   Reviews: 3 See Reviews
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Active Time:  40 Minutes
Total Time:  1 Hour 40 Minutes
  12 servings, 1/2 cup each
This easy side dish combines the natural sweetness of caramelized shallots with the earthiness of Brussels sprouts, a fall favorite.
24 small shallots
2 tablespoons  extra-virgin olive oil, divided
2 pounds Brussels sprouts, preferably small
1 teaspoon  kosher salt
Roasted Brussels Sprouts & Shallots Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   12 servings, 1/2 cup each
Calories: 87
Sodium: 180mg
Fiber: 4g
Carbohydrates, Total: 13g
Protein: 4g
% Cal. from Fat: 31%
Fat. Total: 3g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Heather Reviewed: 12/23/2013
My entire family said this was their new favorite for a warm veggie dish, even those that usually don't like Brussels sprouts. I added one tablespoon of Smart Balance spread to give a buttery flavor and seasoned with Montreal Steak original recipe.
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