Developed by McKenzie Hall Servings: 7 Serving size: 1 cup 2 tablespoons olive oil ¼ cup shallots, diced 1 tablespoon garlic, minced 1 cup green lentils, dry 2 cups carrots, peeled and diced ½ cup celery leaves, diced 1 cup frozen peas 2 tablespoons parsley, chopped
Shallots
Roasted Brussels Sprouts & Shallots
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