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Chili-Roasted Shallots and Brussels Sprouts
20 min prep time
45 min cook time
9servings
Recipe by
Robyn Webb, MS, LN
Photo by
Kyle Dreier
How to Make Chili-Roasted Shallots and Brussels Sprouts
Smoky with a little kick, these roasted shallots and brussels sprouts are simple to prepare. Serve them with roasted pork loin or beef tenderloin.
20 min prep time
45 min cook time
9servings
1 cup
Print Recipe >
Step-By-Step Instructions:
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Preheat the oven to 400°F. Add the shallots to a shallow baking dish. Drizzle with 1 Tbsp. of the oil and coat with the chili powder and half of the salt. Cover the dish with foil and roast for 40 minutes, or until tender. Uncover and continue to bake an additional 5 to 6 minutes.
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Meanwhile, add the brussels sprouts to a bowl along with black pepper and the remaining oil and salt. Toss to coat. Spread the brussels sprouts in one layer on a baking sheet lined with parchment paper or nonstick foil. Roast the sprouts at 400°F for 30 minutes, or until tender.
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To serve, combine the shallots and brussels sprouts in a serving bowl. Top with the pine nuts and lemon zest.
Nutrition facts
9 Servings
-
Serving Size
1 cup
- Amount per serving Calories 160
- % Daily value*
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Total Fat
6g
8%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 170mg 7%
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Total Carbohydrate
25g
9%
- Dietary Fiber 7g 25%
- Total Sugars 9g
- Added Sugars 0g 0%
- Protein 5g
- Potassium 720mg 15%
Ingredients
shallots (halved and peeled)
2 lbs
olive oil (divided)
2 tbsp
chili powder
1/2 tsp
salt (divided)
1/2 tsp
brussels sprouts (washed, trimmed, and halved)
2 lbs
black pepper
1/4 tsp
pine nuts
1/4 cup
Parchment Paper
1 sheet
lemon zest
2 tsp
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