Roasted Brussels Sprouts With Thyme And Shallots Recipe

Name: Roasted Brussels Sprouts With Thyme And Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon; 1 pound Brussels sprouts, quartered; 2 teaspoons olive oil; 1 clove garlic, minced; 2 tablespoons minced shallots; 1 tablespoon chopped fresh thyme; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 3/4 cup Swanson(R) Unsalted Chicken Broth; 1/4 cup freshly grated Parmesan cheese

Servings: persons

4 slices bacon
1 pound Brussels sprouts, quartered
2 teaspoons olive oil
1 clove garlic, minced
2 tablespoons minced shallots
1 tablespoon chopped fresh thyme
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
3/4 cup Swanson(R) Unsalted Chicken Broth
1/4 cup freshly grated Parmesan cheese

1
Pre-heat oven to 400 degrees F. Lightly oil a rimmed baking sheet.
2
Place bacon in a skillet. Cook over medium heat until crisp. Drain on paper towels; crumble.
3
Toss Brussels sprouts with olive oil, garlic, shallots, thyme, pepper, red pepper flakes, and crumbled bacon in a bowl. Transfer to prepared baking sheet.
4
Slowly pour Swanson(R) Unsalted Chicken Broth over the Brussels sprouts.
5
Roast in preheated oven for 10 minutes. Gently stir sprouts. Continue roasting until sprouts are crisp tender, about 10 minutes more.
6
Top with grated Parmesan cheese.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 slices bacon, 1 pound Brussels sprouts, quartered, 2 teaspoons olive oil, 1 clove garlic, minced, and more.

Yes, Roasted Brussels Sprouts With Thyme And Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Brussels Sprouts With Thyme And Shallots

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