Roasted Brussels Sprouts and Shallots
4 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 102102 cal |
| pro | 3 g3g pro |
| total fat | 6 g6g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 12 g12g carb |
| fibre | 4 g4g fibre |
| chol | 0 mg0mg chol |
| sodium | 168 mg168mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1111 iron |
| vit A | 99 vit A |
| vit C | 115115 vit C |
| folate | 3232 folate |
Roasting enhances the flavour of brussels sprouts. Look for similar-size ones for even cooking.
Ingredients
- 8 cups Brussels sprouts , (about 2 lb/900 g), trimmed and halved8 cups Brussels sprouts, (about 2 lb/900 g), trimmed and halved
- 8 shallots , halved8 shallots, halved
- 3 tbsp extra-virgin olive oil 3 tbsp extra-virgin olive oil
- 1 tbsp mustard seeds 1 tbsp mustard seeds
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
Preparation
In roasting pan, toss together brussels sprouts, shallots, oil, mustard seeds, salt and pepper.
Roast in 425°F (220°C) oven, stirring occasionally, until tender and edges are browned, about 45 minutes.
Roast in 425°F (220°C) oven, stirring occasionally, until tender and edges are browned, about 45 minutes.
Source : Canadian Living Holiday Favourities 2011
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