Best Crispy Roasted Brussels Sprouts And Shallots Recipes

Crispy Roasted Brussels Sprouts and Shallots image

Provided by Melissa Clark

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

Steps:

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.
Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
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.

Crispy Roasted Brussels Sprouts and Shallots image

Categories Vegetable

Number Of Ingredients 9

1 pound brussels sprouts, trimmed and sliced 1/4-inch thick
1 1/2 batches shallots, sliced 1/4-inch thick
1/4 cup evoo
1/2 teaspoon kosher salt
4 sprigs thyme
2 cloves garlic, finely grated or minced
1/2 tablespoons Worcestershire sauce
1 teaspoons fresh lemon juice
2 pinches grated parm

Steps:

Heat oven to 450. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Spread mixture on 13-by-18 inch baking sheet. Top with thyme sprigs.
Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20-25 minutes.
Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Top with Parmesan