Roasted Brussels sprouts and shallots
1
Points®
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 (unsalted, no oil or sugar added)
¼ Tbsp
Brussels sprouts
1 pound(s), trimmed, halved lengthwise
Shallot
6 medium, sliced 1/4-inch thick
Chicken broth
½ cup(s)
Balsamic vinegar
2½ Tbsp
Sugar
¼ tsp
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground
Dried thyme
⅛ 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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