Roasted Brussels sprouts and shallots
Uncooked Brussels sprouts
1 pound(s), trimmed, halved lengthwise
6 medium, sliced 1/4-inch thick
Canned chicken broth
⅛ tsp, freshly ground
⅛ tsp, crushed
1 tsp, extra-virgin
- Preheat oven to 425ºF. Spread almonds in a single layer in a nonstick roasting pan. Toast in oven until nuts are slightly browned and aromatic, stirring once, about 3 minutes. Immediately remove almonds from roasting pan; set aside.
- Place Brussels sprouts in same pan used for almonds; add shallots. In a small bowl, combine broth, vinegar, sugar, salt, pepper and thyme; pour over vegetables and toss to mix and coat.
- Roast Brussels sprouts until tender, shaking pan occasionally, about 30 minutes. Spoon Brussels sprouts into a serving dish; drizzle with oil and sprinkle with almonds.
- Serving size: 3/4 c