It's worth the wait to caramelize the shallots. Their sweetness compliments the earthiness of the Brussels sprouts. This is a perfect holiday dish to share with a crowd.
Ingredients
- 24 small shallots
- 2 Tbsp. extra-virgin olive oil, divided
- 2 lbs. Brussels sprouts
½ tsp. kosher salt
Instructions
- Preheat oven to 375° 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° F. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25 to 35 minutes.
No additional notes for this recipe.
Score Breakdown
- Fiber
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- Whole Grains
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- Added Sodium
- Added Sugar
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![[NEW] Roasted Brussels Sprouts & Shallots](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126801261.jpg)
