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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
20 min prep time
45 min cook time
9servings
1 cup
Print Recipe >
Step-By-Step Instructions:
- Preheat the oven to 400 degrees. 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.
- 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 degrees for 30 minutes, or until tender.
- 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 150
-
Total Fat
6g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 155mg
-
Total Carbohydrate
23g
- Dietary Fiber 5g
- Total Sugars 5g
- Protein 5g
- Potassium 640mg
- Phosphorous 130mg
Ingredients
lemon
1
pine nuts
1/4 cup
black pepper
1/4 tsp
brussels sprouts (washed, trimmed, and halved)
2 lbs
Parchment Paper
1
salt (divided)
1/2 tsp
chili powder
1/2 tsp
olive oil (divided)
2 tbsp
shallots (halved and peeled)
2 lbs
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