Crispy Roasted Brussels Sprouts and Shallots

By Melissa Clark

Crispy Roasted Brussels Sprouts and Shallots
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Total Time
25 minutes
Rating
4(1,570)
Comments
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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.

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Ingredients

Yield:8 to 10 servings
  • 2pounds brussels sprouts, trimmed and sliced ¼-inch thick
  • 3shallots, sliced ¼-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
  • 1½teaspoons fresh lemon juice (from ½ lemon), plus more to taste
  • Grated Parmesan, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

151 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 241 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.

  3. Step 3

    Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.

  4. 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.

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Ratings

4 out of 5
1,570 user ratings
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Comments

Cary Pereira

Can u make ahead? Need the oven space:(

Stu

This is exactly the way I've been making brussels sprouts for at least 30 years. I've used this recipe to convert many brussels sprouts haters to brussels sprouts addicts. My daughter, who would gag at the mention of brussels sprouts when she was little, now tries to hog them all for herself whenever I make them this way. This is one of my all time favorite vegetable recipes, and it has the benefit of being really easy to make.

@copaceticinva

Chopped prosciutto or pancetta works well in here, as does a bit of Balsamic instead of Worcestershire. I also mince the shallots, and they caramelize to a sweet note that compliments the sprouts nicely.

Truus

I've been looking at brussels sprouts recipes and people are always asking if it can be reheated and that was my question, too, but they never seem to get an answer. I made this today, as suggested at 425, 20 minutes. Then I put the sauce and put it back in the oven for one minute, so it could blend. I put it in a shallow glass dish and before serving heated it up in the microwave, then added parmesan and put it under the broiler for one minute. That worked great.

Mrf

I thought that I had made it as written, but on rereading, it seems that I made my own little variation. instead of roasting with the thyme sprigs on top, I striped the leaves and put them into the dressing. (they were skimpy sprigs) The flavor was extremely subtle and delicious.

Tomyoung

These sprouts are great...I would like to also suggest a variation. In place of the Worcestershire try a good AGED Modena balsamic vinegar...also switch out the olive oil for some clarified butter or gee.

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