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Serving size 12
Prep Time
Total Time


24 small shallots2 Tbsp extra-virgin olive oil, divided2 lb Brussels sprouts, preferably small1 tsp kosher salt


  1. Preheat oven to 375° F.
  2. 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.
  3. 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.
  4. Increase oven temperature to 400° F. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25 to 35 minutes.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 12 Total

  • Calories 87
  • Total Fat 3g
  • Sodium 180mg
  • Total Carbohydrates 13g
  • Fiber 4g
  • Protein 4g

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Vegetarian, Vegetable, American, Easy, Roasting, Fall, Thanksgiving

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