Photo of Roasted Brussels sprouts and shallots by WW

Roasted Brussels sprouts and shallots

1
1
1
Smartpoints value per serving
Total Time
43 min
Prep
10 min
Cook
33 min
Serves
4
Difficulty
Easy
Salty, toasted nuts and tender, roasted vegetables are a mouthwatering combination. It's a savory side dish that will complement nearly any entrée. The Brussels sprouts and sliced shallots are tossed with chicken broth, balsamic vinegar, sugar for a little sweetness, and a touch of dried thyme. Let them roast away in the oven until the flavors have melded and the vegetables are nice and tender, which should take about half an hour. To make this recipe vegetarian, you can substitute vegetable broth for chicken broth. Replace the shallots with red onion slices, and the almonds with hazelnuts or pecans, if desired; just coarsely chop them after toasting.

Ingredients

sliced almonds

¼ Tbsp

uncooked Brussels sprouts

1 pound(s), trimmed, halved lengthwise

uncooked shallot(s)

6 medium, sliced 1/4-inch thick

canned chicken broth

½ cup(s)

balsamic vinegar

2½ Tbsp

sugar

¼ tsp

table salt

¼ tsp

black pepper

tsp, freshly ground

dried thyme

tsp, crushed

olive oil

1 tsp, extra-virgin

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 3/4 c

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