Roasted Brussels Sprouts And Shallots
Roasted Brussels Sprouts And 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 Thanksgiving turkey.
Servings
12
Ingredients
- 24 small shallots
- 2 tablespoon extra-virgin olive oil
- 2 pound brussels sprouts
- 1 teaspoon kosher salt
Directions
- Preheat the oven to 375 degrees.
- Peel the shallots, leaving the root ends intact so they'll hold together. Place on a large sheet of foil and drizzle 1 tablespoon of the oil over the top. Seal the packet and bake until the shallots are tender, about 45 minutes. Remove from the 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 the oven temperature to 400 degrees. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25-35 minutes.