Roasted Brussels Sprouts in Shallot Butter and Red Wine Dressing

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Roasted Brussels Sprouts in Shallot Butter and Red Wine Dressing

With grateful credit to: kitchn

Servings: 2 | Cooking Time: ≈ 15-30 min | Active Time: ≈ 5 min
Calories per Serving: ≈ 241 (17g carb (7g fiber, 4g sugar), 6g protein, 19g fat)

Key Ingredients

  • 12oz brussels sprouts, trimmed and halved
  • 1 shallot

Pantry Staples

  • 1 tbsp olive oil
  • 1/2 tsp Kosher salt
  • 2 tbsp butter
  • 2 tsp red wine vinegar

Instructions

  1. Preheat oven or air fryer to 375 F (XXX C). Toss trimmed and halved Brussels sprouts in olive oil and sprinkle with salt.
  2. If using air fryer, spread Brussels sprouts in the fryer basket and cook at 375 for 15 minutes. If using conventional oven, roast at 375 for 25-30 minutes, until softened and browned but not burned.
  3. While the sprouts are in the oven, finely chop the shallots.
  4. When the sprouts are almost done cooking, melt the butter either stovetop or in a microwave safe dish, and toss in the shallots and red wine vinegar.

Tools/Tips/Serving Suggestions

  1. I LOVE the air fryer for speed and crisping results (we had this one by Crux but it was a little small for a family, and then it broke, so now we have this combination air fryer/toaster over by Cuisinart) but this recipe definitely works with conventional oven-roasted brussels sprouts.
  2. I like to use this to melt butter in the microwave.
  3. To prep this in advance, trim and halve the brussels sprouts up to 2 nights before, and store in an airtight container in the refrigerator with a paper towel lying on top of the Brussels sprouts.

Random Thoughts/ATTRIBUTION

This is my variation on this recipe from thekitchn.com. I find the Brussels sprouts need just a little more time, and the whole thing benefits from the increased volume of red wine vinegar.

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