Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30064/
Roasted Brussels Sprouts & Shallots
This easy side dish combines the natural sweetness of caramelized shallots with the earthiness of Brussels sprouts, a fall favorite. All told, it's a great foil to the turkey and mole.
Yield: 12 servings, 1/2 cup each
Preparation Time: 1 hour 40 minutes
Ingredients
| 24 | small shallots | ||
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| 2 | Tablespoons | extra-virgin olive oil, divided | |
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| 2 | pounds | Brussels sprouts, preferably small | |
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| 1 | teaspoon | kosher salt | |
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Nutrition Facts
Yield: 12 servings, 1/2 cup each
Approximate Nutrient Content per serving:
| Calories: | 87 | |
| Calories From Fat: | 27 | |
| Total Fat: | 3g | |
| Saturated Fat: | 0g | |
| Cholesterol: | 0mg | |
| Sodium: | 180mg | |
| Total Carbohydrates: | 13g | |
| Dietary Fiber: | 4g | |
| Protein: | 4g |
Vitamin C (100% daily value), Potassium (14% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30064/
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