Crispy Roasted Brussels Sprouts and Shallots
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds brussels sprouts, trimmed and sliced ¼-inch thick
- 3shallots, sliced ¼-inch thick (about 1 cup)
- ½cup extra-virgin olive oil
- 1teaspoon kosher salt, plus more to taste
- 8thyme sprigs
- 2garlic cloves, finely grated or minced
- 1tablespoon Worcestershire sauce, plus more to taste
- 1½teaspoons fresh lemon juice (from ½ lemon), plus more to taste
- Grated Parmesan, for serving (optional)
Nutritional analysis per serving (10 servings)
151 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 241 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
- Step 2
Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
- Step 3
Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
- Step 4
As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.
Private Notes
Comments
Can u make ahead? Need the oven space:(
This is exactly the way I've been making brussels sprouts for at least 30 years. I've used this recipe to convert many brussels sprouts haters to brussels sprouts addicts. My daughter, who would gag at the mention of brussels sprouts when she was little, now tries to hog them all for herself whenever I make them this way. This is one of my all time favorite vegetable recipes, and it has the benefit of being really easy to make.
Chopped prosciutto or pancetta works well in here, as does a bit of Balsamic instead of Worcestershire. I also mince the shallots, and they caramelize to a sweet note that compliments the sprouts nicely.
Really delicious. But they need to be eaten quickly, as the dressing makes the crispy parts soggy....
5 stars!! Has graced our table across multiple holidays and meals, always with rave reviews!
I fixed this for my brother 2 yrs ago and he's still talking about it. Served it with some thick, tender pork chops. He just came up from MS to visit me, so guess what's on the menu at his request. It's pretty delectable, so we're happy to have it as often as needed!
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