Crispy Roasted Brussels Sprouts and Shallots
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you’re not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
- Total:
- Serves: 8 persons
Ingredients
- 2pounds brussels sprouts, trimmed and sliced 1/4-inch thick
- 3shallots, sliced 1/4-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
- 1 ½teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
- Grated Parmesan, for serving (optional)
Instructions
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.