Oh, how I love brussels sprouts. It hasn’t always been that way though. I can clearly remember as a child refusing to eat them. The name alone used to bother me. Thank goodness those days are over! Today, my mouth waters from the thought of serving them. My girls’ will tolerate them a thousand times better than I would at their age but I wouldn’t say they go crazy for them just yet. They get their three bites in and move on. That’s fine with me, they get their three bites and I get the rest. :)
As you might imagine, there is plenty of nutritional reasons to eat brussels sprouts. One cup of brussels sprouts has 38 calories, 3 grams of fiber, 3 grams of protein, and more than enough vitamin C, and vitamin K for one day!
I think you all know me well enough now to know I like simple, healthy recipes with just a few steps. This recipe is no exception. First you need to clean your brussels sprouts by removing some of the outer leaves, cutting off the stem and cutting them in half. I see them at my Whole Foods already cleaned and cut, but I prefer to do it myself since they do not stay fresh for long once cut.
Then let them cook with the shallots on the stovetop for a just a few minutes.
And then the oven does the rest of the work for you. It’s such a pretty dish to serve and would a great side dish this Easter weekend.
|Roasted Brussels Sprouts with Shallots||
- 3 tbsp olive oil
- 2 lb brussels sprouts, cleaned and cut in half
- 6 shallots, cleaned and cut to same size as sprouts
- 1 tsp salt
- pepper to taste
- Preheat the oven to 400 degrees
- Add olive oil to a large over-safe skillet over medium high heat
- Once the skillet is hot, add the brussels sprouts, salt and pepper.
- Let them cook, stirring occasionally for 5 minutes.
- Then add the shallots and stir making sure everything is coated with oil. Add more oil if needed.
- Continue cooking on the stove top for 5 minutes, then transfer to the oven.
- Let them cook in the oven for 10 minutes, until tender
- Remove and let them cool slightly before serving