Developed by EatingWell.com Servings: 12 Serving size: ½ cup 24 small shallots 2 tablespoons extra-virgin olive oil, divided 2 pounds Brussels sprouts, preferably small 1 teaspoon kosher salt Cooking instructions: Preheat oven to 375°F. Peel shallots, leaving the root ends intact so they’ll hold together. Place on