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Roasted Brussels Sprouts & Shallots

  • Prep Time: 1 hour 40 minutes
  • Cook Time: 40 minutes
  • Servings: 12
  • Course: Side Dish

This easy side dish combines the natural sweetness of caramelized shallots with the earthiness of Brussels sprouts, a fall favorite.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Foil packets are a quick and easy way to prepare delicious meals with minimal clean up.

Ingredients

  • 24 small shallots
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 pounds Brussels sprouts, preferably small
  • 1 teaspoon kosher salt
  • Reynolds Wrap® Aluminum Foil

Directions

Step 1

Preheat oven to 375°F. Peel shallots, leaving the root ends intact so they'll hold together. Place on a large sheet of Reynolds Wrap® Aluminum Foil; sprinkle 1 tablespoon oil over the top. Seal the packet and bake until the shallots are tender, about 45 minutes. Remove from foil and set aside to cool.

Step 2

Meanwhile, remove the outer leaves from Brussels sprouts and trim the stems. Cut the small sprouts in half and quarter the larger ones. Place the shallots and Brussels sprouts in a roasting pan. Toss with the remaining 1 tablespoon oil and salt.

Step 3

Increase oven temperature to 400°F. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25 to 35 minutes.

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