Chili-Roasted Shallots and Brussels Sprouts

Chili-Roasted Shallots and Brussels Sprouts
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Kyle Dreier.
Nutrition Facts

Nutrition Facts

9 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 150

  • Total Fat 6g
    • Saturated Fat 0.7g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 155mg
  • Total Carbohydrate 23g
    • Dietary Fiber 5g
    • Total Sugars 5g
  • Protein 5g
  • Potassium 640mg
  • Phosphorus 130mg

Choices/Exchanges: 4 Nonstarchy vegetable, 1 Fat



  • shallots (halved and peeled)
    2 lbs
  • olive oil (divided)
    2 tbsp
  • chili powder
    1/2 tsp
  • salt (divided)
    1/2 tsp
  • Parchment Paper
  • brussels sprouts (washed, trimmed, and halved)
    2 lbs
  • black pepper
    1/4 tsp
  • pine nuts
    1/4 cup
  • lemon


  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.