Roasted Brussels sprouts with walnuts

3
3
3
Smartpoints value per serving
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
8
Difficulty
Easy
Tender sweet shallots and perfectly cooked Brussels sprouts are a welcome texture counterpoint to the crunchy toasted walnuts. And this dish couldn't be any easier to make. First, the Brussels sprouts and shallots are tossed with olive oil, salt, and pepper, then are roasted in the oven until nicely tender, which takes just 20 minutes. Add some chopped cooked bacon and the walnuts, and this gorgeous, hearty side dish is ready to go. It'll complement any holiday dinner table and goes well with turkey or chicken. They're so tasty and satisfying, you and your guests will keep going back for more.

Ingredients

uncooked Brussels sprouts

4 cup(s), (2 pints), trimmed and halved or quartered if large

uncooked shallot(s)

4 large, thickly sliced

olive oil

2 Tbsp

table salt

½ tsp

black pepper

¼ tsp

crisp cooked bacon

4 slice(s), center-cut, torn into 1/2-inch pieces

chopped walnuts

¼ cup(s), and toasted

Instructions

  1. Preheat oven to 450°F.
  2. 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.
  3. Transfer Brussels sprouts mixture to serving bowl. Add bacon and walnuts and toss until mixed well.
  4. Per serving: 1/2 cup

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