CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS

Crispy Roasted Brussels Sprouts and Shallots image

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