Balsamic Roasted Brussels Sprouts and Shallots
Balsamic Roasted Brussels Sprouts and Shallots might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 185 calories, 7g of protein, and 12g of fat per serving. This recipe serves 6. For $1.48 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 782 people were glad they tried this recipe. It is brought to you by Simply Recipes. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up salt, garlic, balsamic vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is tremendous. Roasted Brussels Sprouts and Shallots with Balsamic Vinegar, Fried Brussels Sprouts with Shallots, Honey, and Balsamic Vinegar, and Roasted Brussels Sprouts with Bacon and Shallots are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
2 pounds Brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half
2 tablespoons extra virgin olive oil
Several large shallots, peeled and thickly sliced, about a cup
4 cloves garlic, peeled, sliced in half
2 tablespoons plus 2 teaspoons balsamic vinegar
Salt
Pepper
3/4 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
1/2 cup walnuts, toasted (optional)
Equipment:
oven
frying pan
Cooking instruction summary:
Sauté shallots in olive oil: Heat the olive oil in an oven-safe sauté pan on medium high heat. Add the shallots, spread them out in an even layer, lower the heat to medium low, and let them cook for 6 to 8 minutes, until softened and lightly browned. Add Brussels sprouts, garlic, balsamic: Preheat oven to 425°F. Add the Brussels sprouts and the garlic to the shallots. Cook for 5 to 6 minutes more, until the sprouts begin to brown. Drizzle with 2 tablespoons of balsamic vinegar. Sprinkle with salt and pepper. Toss to coat. Bake in oven: Place in oven, uncovered. Roast at 425°F for 15 to 20 minutes, until cooked through and caramelized on the edges. Sprinkle with balsamic, thyme, walnuts, salt, pepper: Remove from oven. Sprinkle with remaining 2 teaspoons of balsamic vinegar, the thyme, and toasted walnuts (if using). Stir to combine. Add more salt and pepper to taste.
Step by step:
Sauté shallots in olive oil
1. Heat the olive oil in an oven-safe sauté pan on medium high heat.
2. Add the shallots, spread them out in an even layer, lower the heat to medium low, and let them cook for 6 to 8 minutes, until softened and lightly browned.
3. Add Brussels sprouts, garlic, balsamic: Preheat oven to 425°F.
4. Add the Brussels sprouts and the garlic to the shallots. Cook for 5 to 6 minutes more, until the sprouts begin to brown.
5. Drizzle with 2 tablespoons of balsamic vinegar. Sprinkle with salt and pepper. Toss to coat.
Bake in oven
1. Place in oven, uncovered. Roast at 425°F for 15 to 20 minutes, until cooked through and caramelized on the edges.
2. Sprinkle with balsamic, thyme, walnuts, salt, pepper:
3. Remove from oven. Sprinkle with remaining 2 teaspoons of balsamic vinegar, the thyme, and toasted walnuts (if using). Stir to combine.
4. Add more salt and pepper to taste.
Nutrition Information:
covered percent of daily need
