Recipe courtesy of Harvard University Dining Services
Serves 4
- 1 pound Brussels sprouts
- 1 shallot, peeled and chopped fine
- 2 tablespoons olive oil
- 1 teaspoon walnut oil—can also use hazelnut oil
- Salt (optional) and pepper to taste
Preheat oven to 350°F.
Prepare the Brussels sprouts: Remove the tough outer leaves. Wash off any dirt. Cut off the ends of the stems and score the bottom of each Brussels sprout with an X.
Toss the Brussels sprouts with 1 tablespoon of oil, salt (optional), and pepper to coat evenly. Place in a baking dish and roast for 20 to 30 minutes, or until tender when pierced with a fork.
Remove Brussels sprouts from the oven and sprinkle with the chopped shallots. Add the other tablespoon of oil to the pan, toss using a spoon or spatula, and return to the oven. Roast until shallots are browned.
Remove from oven to a warm serving platter and drizzle with walnut oil. Season with salt (optional) and pepper to taste, and serve.
Nutritional information per serving:
Calories: 110 ⁄ Protein: 3 g ⁄ Carbohydrate: 8 g ⁄ Fiber: 3 g ⁄ Sodium: 20 mg*
Saturated fat: 1 g ⁄ Polyunsaturated fat: 1.5 g ⁄ Monounsaturated fat: 5 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg
*with no salt; with a dash of salt in the entire recipe, 60 mg; with ¼ teaspoon salt in the entire recipe, 170 mg
