126 Cals 4 Protein 14 Carbs 7 Fats
PREP TIME:
5 mins
COOK TIME:
15 mins
TOTAL TIME:
20 mins
YIELD:4 SERVINGS
COURSE:Side Dish
CUISINE:American
These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.
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.
Serving: 1/4th of recipe, Calories: 126kcal, Carbohydrates: 14g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 30mg, Fiber: 4g, Sugar: 5gBlue Smart Points:2Green Smart Points:2Purple Smart Points:2Points +:3