Crispy Roasted Brussels Sprouts and Shallots
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Brussels sprouts are a great vegetable to learn to love (if you don’t already). It is full of fiber and lots of vitamins and minerals. This recipe is delicious and feeds a crowd but is easy to halve the amount. These also go well with any protein dish.
MAKES: 10 Servings
PREP/COOK TIME: 30 Minutes
INGREDIENTS
2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
½ 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 ½ teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
¼ cup Grated Parmesan, for serving (optional)
DIRECTIONS
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.
