ROASTED BRUSSEL SPROUTS WITH "ITALIAN XO" SAUCE

Roasted Brussel Sprouts with

Provided by Scott Conant

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

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3 shallots, sliced thinly
About 2 cups neutral oil, like canola
1 pound Brussels sprouts, cleaned and sliced in half
Olive oil, for cooking and drizzling
Kosher salt and freshly ground black pepper
2 1/4 tablespoons red wine vinegar
1 tablespoon neonata
1 1/4 tablespoons creme fraiche

Steps:

For the crispy shallots: Place the shallots and oil to cover in a small pot. Turn heat to medium-high and cook until the shallots are slightly brown and beginning to crisp, 15 to 20 minutes. Remove the shallots with a slotted spoon or spider and transfer to a paper towel lined plate to crisp (reserve the oil and let cool; oil keeps for about a week and makes a great flavored oil).
For the Brussels sprouts: Preheat the oven to 450 degrees F.
Place the Brussels sprouts in an even layer in a large cast-iron pan. Drizzle with olive oil to coat. Season with salt and pepper and toss. Lay Brussels sprouts cut-side down in an even layer. Roast until golden brown, 20 to 25 minutes.
Add roasted Brussels sprouts, vinegar, neonata and salt to taste in a large bowl. Toss to combine.
Mix creme fraiche and 1 tablespoon olive oil in a small bowl until smooth and combined.
Transfer the Brussels sprouts to a platter. Top with dollops of the creme fraiche and the frizzled shallots. Serve!