Crispy Roasted Brussels Sprouts and Shallots

Name: Crispy Roasted Brussels Sprouts and Shallots
Total time: 25 min
Ingredients: 2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick; 3 shallots, sliced 1/4-inch thick (about 1 cup); 1/2 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 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste; Grated Parmesan, for serving (optional)

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Total: 25 minutes

Servings: 9

Cost: $3.01 /serving

Author : Melissa Clark

brussels sprouts shallot thyme

Crispy Roasted Brussels Sprouts and Shallots

Ingredients

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2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick3 shallots, sliced 1/4-inch thick (about 1 cup)1/2 cup extra-virgin olive oil1 teaspoon kosher salt, plus more to taste8 thyme sprigs2 garlic cloves, finely grated or minced1 tablespoon Worcestershire sauce, plus more to taste1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to tasteGrated Parmesan, for serving (optional)

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Instructions

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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.

Step 2

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

Step 3

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

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.