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Roasted Brussels Sprouts and Shallots with Balsamic Glaze Recipe

Roasted Brussels Sprouts and Shallots with Balsamic Glaze
Roasted Brussels Sprouts and Shallots with Balsamic Glaze
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Roasted Brussels Sprouts and Shallots with Balsamic Glaze Recipe

Roasted Brussels Sprouts and Shallots with Balsamic Glaze

I am slightly obsessed with Brussels sprouts. I love all of my veggies but these are definitely high up on the list. I often crisp up pancetta or bacon and then roast the sprouts in the fat. They get a little soft in order to have the rich color I like but that’s ok because I still have the crunchy bacon or pancetta to sprinkle on top.

 

 

Now that I am watching my calories, I’m forced to think a bit more creatively about how to get that delicious roasted flavor without softening the Brussels sprouts too much. In this recipe, instead of roasting them in the oven for a long time, I quickly brown the Brussels sprouts with shallots in a sauté pan and then roast them for just 10-12 minutes.

Everything comes out deliciously caramelized yet there is still a nice bite. The drizzle of balsamic glaze adds a hint of sweetness and is the perfect pairing.  I couldn’t stop eating them. I will likely double the recipe next time because this dish almost didn’t make it to the dinner table.

 

Roasted Brussels Sprouts and Shallots with Balsamic Glaze

Servings: 4 • Size: 1/4th • Points+: 3 pt • Smart Points: 2

Calories: 126 • Fat: 7 g • Carb: 14 g • Fiber: 4 g • Protein: 4 g • Sugar: 5 g

Sodium: 30 mg (without salt)  • Cholest: 0 mg

 

Ingredients

2 tbsp olive oil

1 lb brussels sprouts, trimmed and halved

2 large shallots, peeled and cut into ½” thick wedges

kosher salt and black pepper to taste

1 tbsp balsamic glaze

 

Instructions

Preheat oven to 425°F. Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, brussels sprouts and shallots in one layer and let cook undisturbed for about 3 minutes until beginning to caramelize. Turn occasionally for an additional 2-3 minutes until golden all over.

 

 

Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente. Drizzle with balsamic glaze, toss and serve.

 

Keywords: Roasted Brussels Sprouts and Shallots with Balsamic Glaze

Written by antoine

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