Subj : BH&G 2444
To   : ALL
From : DAVE DRUM
Date : Sun Apr 18 2021 11:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Brussels Sprouts & Shallots
 Categories: Five, Vegetables
      Yield: 12 Servings
 
     24 sm Shallots
      2 tb Extra-virgin olive oil;
           - divided
      2 lb Small Brussels sprouts
      1 ts Kosher salt
 
  Set oven @ 375ºF/190ºC.
  
  Peel shallots, leaving the root ends intact so they'll
  hold together. Place on a large sheet of 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.
  
  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.
  
  Increase oven temperature to 400ºF/205ºC.
  
  Roast, tossing twice during cooking, until the Brussels
  sprouts are tender and lightly browned, 25 to 35 minutes.
  
  EatingWell.com | December 2014
  
  MM Format by Dave Drum - 12 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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