Roasted Brussels Sprouts and Shallots

Total Time
43 min
10 min
33 min
Salty, toasted nuts and tender, roasted vegetables are a mouthwatering combination.


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


¼ tsp

table salt

¼ tsp

black pepper

tsp, freshly ground

dried thyme

tsp, crushed

olive oil

1 tsp, extra-virgin


  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


To make this recipe vegetarian, substitute vegetable broth for chicken broth. Replace the almonds with hazelnuts or pecans, if desired; just coarsely chop after toasting (could affect SmartPoints values).

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