Roasted Brussels Sprouts and Shallots

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. Yields about 3/4 cup per serving.

To make this recipe vegetarian, substitute vegetable broth for chicken broth. Replace the almonds with hazelnuts or pecans, if desired; just coarsely chop after toasting (could affect PointsPlus values).

PointsPlus Value: 4