Roasted Brussels Sprouts with Walnuts
- Total Time
Tender sweet shallots and perfectly cooked Brussels sprouts are a welcome texture counterpoint to the crunchy toasted walnuts.
uncooked Brussels sprouts4 cup(s), (2 pints), trimmed and halved or quartered if large
uncooked shallot(s)4 large, thickly sliced
olive oil2 Tbsp
table salt½ tsp
black pepper¼ tsp
crisp cooked bacon4 slice(s), center-cut, torn into 1/2-inch pieces
chopped walnuts¼ cup(s), and toasted
- Preheat oven to 450°F.
- Combine Brussels sprouts and shallots on large rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper, tossing until coated evenly. Spread to form even layer. Roast until Brussels sprouts and shallots are tender, about 20 minutes, stirring once or twice.
- Transfer Brussels sprouts mixture to serving bowl. Add bacon and walnuts and toss until mixed well.
- Per serving: 1/2 cup