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.
2 lbs fresh brussels sprouts
2-3 large shallots, 1/4 inch slices
1/4 cup olive oil
1 tsp smoked paprika
1 tsp fine sea salt
1 tsp ground black pepper
1/3 cup chopped roasted walnuts or pecans
1/4 cup crumbled feta cheese
1
Pre heat the oven to 400˚ Fahrenheit with the rack in the middle.
2
Line a baking sheet with foil.
3
Rinse and pat dry the brussels sprouts. Slice large sprouts into quarters and small ones in half.
4
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.
5
Bake for 35-40 minutes, tossing halfway during baking time.
6
Season to taste. Transfer to a serving dish and top with nuts and feta cheese (omit the feta for a vegan dish)
CategoryBrussels Sprouts, Courses, Diets, Gluten Free, Main Ingredients, Nuts, Pecans, Shallots, Side Dishes, Vegan, Vegetable, Vegetarian, WalnutsCuisineAmericanCooking MethodRoasting
Ingredients
2 lbs fresh brussels sprouts
2-3 large shallots, 1/4 inch slices
1/4 cup olive oil
1 tsp smoked paprika
1 tsp fine sea salt
1 tsp ground black pepper
1/3 cup chopped roasted walnuts or pecans
1/4 cup crumbled feta cheese
