AuthorMarla MeridithEnjoy this healthy and delicious Roasted Brussels Sprouts & Shallots recipe as a holiday side dish or add in some grains for a vegan meal.
Pre heat the oven to 400˚ Fahrenheit with the rack in the middle.
Line a baking sheet with foil.
Rinse and pat dry the brussels sprouts. Slice large sprouts into quarters and small ones in half.
Place the sprouts and sliced shallots on the baking sheet in a single layer and toss with the olive oil, smoked paprika, salt and pepper.
Bake for 35-40 minutes, tossing halfway during baking time.
Season to taste. Transfer to a serving dish and top with nuts and feta cheese (omit the feta for a vegan dish)
Ingredients
Directions
Pre heat the oven to 400˚ Fahrenheit with the rack in the middle.
Line a baking sheet with foil.
Rinse and pat dry the brussels sprouts. Slice large sprouts into quarters and small ones in half.
Place the sprouts and sliced shallots on the baking sheet in a single layer and toss with the olive oil, smoked paprika, salt and pepper.
Bake for 35-40 minutes, tossing halfway during baking time.
Season to taste. Transfer to a serving dish and top with nuts and feta cheese (omit the feta for a vegan dish)
