PointsPlus Roasted Brussels Sprouts And Shallots Recipe
PointsPlus Roasted Brussels Sprouts And Shallots Recipe
Give this a try — it's a straightforward and delicious recipe for Brussels sprouts that won't require a whole lot of effort — most of the work gets done by the oven. Look for Brussels sprouts on the stalk, if the store has them; they tend to be fresher and have better flavor.
Servings
4
Ingredients
- 1/4 cup sliced almonds
- 1 pound brussels sprouts, trimmed and halved lengthwise
- 6 medium-sized shallots, cut into ¼-inch-thick slices
- 1/2 cup canned chicken broth
- 1/8 teaspoon dried thyme, crushed
- 2 1/2 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon sugar
- 1 teaspoon extra-virgin olive oil
Directions
- Preheat the oven to 425 degrees.
- Spread the almonds in a single layer on a nonstick roasting pan. Toast in the oven until the nuts are slightly browned and aromatic, stirring once, about 3 minutes. Immediately, remove the almonds from the roasting pan and set aside.
- Place the Brussels sprouts in the same pan used for the almonds and add the shallots. In a small bowl, combine the broth, thyme, vinegar, salt, pepper, and sugar. Pour over the vegetables and toss to mix and coat.
- Roast the Brussels sprouts until tender, shaking the pan occasionally, about 30 minutes. Spoon the Brussels sprouts into a serving dish. Top with the oil and sprinkle with the almonds.