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:

Quickview
184k Calories
6g Protein
11g Total Fat
17g Carbs
100% Health Score
Limit These
Calories
184k
9%

Fat
11g
18%

  Saturated Fat
1g
8%

Carbohydrates
17g
6%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
72mg
3%

Get Enough Of These
Protein
6g
14%

Vitamin K
271µg
258%

Vitamin C
145mg
177%

Manganese
0.91mg
46%

Vitamin A
1542IU
31%

Fiber
6g
27%

Folate
109µg
27%

Vitamin B6
0.46mg
23%

Potassium
686mg
20%

Vitamin B1
0.26mg
17%

Vitamin E
2mg
15%

Phosphorus
148mg
15%

Iron
2mg
15%

Copper
0.28mg
14%

Magnesium
54mg
14%

Vitamin B2
0.17mg
10%

Calcium
81mg
8%

Vitamin B3
1mg
7%

Zinc
1mg
7%

Vitamin B5
0.59mg
6%

Selenium
3µg
5%

covered percent of daily need
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Hundreds and Thousands (Sprinkles, Nonpareils, Jimmies) are small round balls of brightly coloured sugar used as decorations on cakes, cookies, trifles and other desserts. Their use dates back at least to the early 19th century.

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