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(1,609)
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
1,609 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.

Ann

I didn’t have any shallots, but I did have a leaks. I simply cut up enough of the white part of a leak to make the ratio work and it was delicious.

Kate SLP

Delicious! However, there is no way I can cut brussel sprouts into 1/4" slices - they just fell apart. Suggestions? Ended up just cutting them into approx 1/2" chunks, though the sizes varied. It tasted great, however. No need for parmesan for my family - and we put it on almost everything.

Roberta

Since these only need 20 to 25 minutes to cook, it seems odd to want to roast them the day before and reheat.Roberta Maybe roast them AFTER the other things are out of the oven?

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