Roasted Brussels Sprouts & Shallots
From wholehealthrns 14 years ago
- 1:40 to make
- Serves 12 1/2 cup servings
This recipe is from EatingWell on-line. Brussel sprouts are part of the cruciferous vegetable family, these veggies have anti-cancer properties. At a minimum, include cruciferous vegetables as part of your diet 2-3 times per week, and make the serving size at least 1-1/2 cups.
Ingredients
- 24 small shallots shopping list
- 2 tablespoons extra-virgin olive oil, divided shopping list
- 2 pounds Brussels sprouts, preferably small shopping list
- 1 teaspoon kosher salt shopping list
How to make it
- 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.
- Let brussel sprouts sit for 5-10 minutes prior to cooking to enhance nutritional properties.
- 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.
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