Balsamic roasted brussels sprouts and shallots is an easy side dish that takes only a few minutes to prep. The vegetables caramelize and soften in the oven making them a go-to side for holiday and special occassion meals.
This past Monday was a day of three firsts: my first cashew coffee, my first time roasting shallots, and my first solar eclipse. All three were inspiring in their own way, but, hands-down, the moon passing in front of the sun took the prize.
While I wasn’t in the path of totality (a phrase just days before was not part of my vernacular), watching the long shadow stretch across my backyard, dimming the daylight for a few minutes, was an experience I won’t forget. Hearing stories from friends and family who were in the path of totality and watching strangers on TV tilt their faces to the sky mouths agape in wonder was like a tonic. The excitement was infectious and for a few moments cynicism disappeared and a child-like wonder and curiosity took its place. Who knew some goofy glasses and a natural phenomenon could make that happen? I want to hold on to that feeling. It was too good.
Balsamic Roasted Brussels Sprouts and Shallots
And so it was after the cashew coffee (my new mid-morning treat) and before the eclipse that I cranked up the oven and roasted some brussels sprouts and shallots. I was a brussels sprouts hater for most of my life until I learned roasting turns them into little vegetable candies. So now we’re old pals – they’ve been a go-to side dish for the last several years – and with some shallots hanging out on the counter with nothing better to do, I made balsamic roasted brussels sprouts and shallots.
The shallots rounded out the three Monday wonders, although it’s no surprise that shallots take very well to roasting. Like their cousin the red onion, they soften and sweeten in a hot oven and complement the quiet bitterness of the roasted brussels sprouts. Add a little tangy balsamic vinegar and you end up with a simple side dish that goes with pretty much all of your favorite cooler weather dinners like pot roast, roast chicken, and pork chops.
More Easy Side DishesPrint
- 1 pound brussels sprouts
- 2 large shallots
- 1 tablespoon balsamic vinegar
- 1 and 1/2 tablespoon olive oil
- 1 teaspoon kosher salt
- Preheat oven to 400 degrees.
- Slice off the root end of each sprout and remove the tough outer leaves. Slice large sprouts in half. Slice off the root end of each shallot, break apart the bulbs and remove the outer paper. Slice the large bulbs in quarters, and the others in half.
- Coat a large baking sheet with a thin layer of olive oil. In a small bowl whisk the balsamic and remaining oil until combined. Place the vegetables on the baking sheet, sprinkle the salt over them, and drizzle the balsamic and oil over the top. Toss to coat and then spread the vegetables in an even layer.
- Roast for 30-40 minutes, or until the brussels sprouts are tender.
- Calories: 126
- Fat: 5.6g
- Carbohydrates: 17.6g
- Fiber: 5.6g
- Protein: 4.9g