Diabetes Forecast

Chili-Roasted Shallots and Brussels Sprouts

Per Serving

Chili-Roasted Shallots and Brussels Sprouts

Makes: 9 servings
Serving Size: 1 cup
Calories 150
Fat 6 g
Saturated Fat 0.7 g
Trans Fat 0 g
Carbohydrate 23 g
Fiber 5 g
Sugars 5 g
Cholesterol 0 mg
Sodium 155 mg
Potassium 640 mg
Protein 5 g
Phosphorus 130 mg
Choices: Nonstarchy Vegetable 4, Fat 1
  • Makes: 9 servings
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 45 minutes


15 shallots, halved and peeled (about 2 lbs.)
2 Tbsp. olive oil, divided
1/2 tsp. mild or hot chili powder
1/2 tsp. sea salt, divided
Parchment paper or nonstick aluminum foil
2 lbs. fresh brussels sprouts, washed, trimmed, and halved
1/4 tsp. freshly ground black pepper
1/4 cup toasted pine nuts
1 tsp. lemon zest


  1. Preheat the oven to 400 degrees. Add the shallots to a shallow baking dish. Drizzle with 1 Tbsp. of the oil and coat with the chili powder and half of the salt. Cover the dish with foil and roast for 40 minutes, or until tender. Uncover and continue to bake an additional 5 to 6 minutes.
  2. Meanwhile, add the brussels sprouts to a bowl along with black pepper and the remaining oil and salt. Toss to coat. Spread the brussels sprouts in one layer on a baking sheet lined with parchment paper or nonstick foil. Roast the sprouts at 400 degrees for 30 minutes, or until tender.
  3. To serve, combine the shallots and brussels sprouts in a serving bowl. Top with the pine nuts and lemon zest.

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