Roasted Brussels sprouts and shallots

1 Point, Weight Watchers

Prep Time: 0:10 Cook Time: 0:33 Total Time: 0:43 Difficulty: Easy Servings: 4 Source:

Ingredients

1/4 Tbsp sliced almonds

1 pound(s) , trimmed, halved lengthwise uncooked brussels sprouts

6 medium , sliced 1/4-inch thick uncooked shallot(s)

1/2 cup(s) canned chicken broth

2 1/2 Tbsp balsamic vinegar

1/4 tsp sugar

1/4 tsp table salt

1/8 tsp , freshly ground black pepper

1/8 tsp , crushed dried thyme

1 tsp , extra-virgin olive oil

Directions

Preheat oven to 425ºF. Spread almonds in a single layer in a nonstick roasting pan. Toast in oven until nuts are slightly browned and aromatic, stirring once, about 3 minutes. Immediately remove almonds from roasting pan; set aside.

Place Brussels sprouts in same pan used for almonds; add shallots. In a small bowl, combine broth, vinegar, sugar, salt, pepper and thyme; pour over vegetables and toss to mix and coat.

Roast Brussels sprouts until tender, shaking pan occasionally, about 30 minutes. Spoon Brussels sprouts into a serving dish; drizzle with oil and sprinkle with almonds.

Nutrition

1 smart points