Crispy Roasted Brussels Sprouts and Shallots
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
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.
Donna hall
Why did this only get 3 stars
BMac
Can this be made ahead of time - roast the day before - reheat - then toss with the dressing and parm?
Amy C
Hi Carrie, Annie’s makes a vegan Worcestershire sauce that uses molasses and other flavorings. There are other brands available too. Happy Thanksgiving! :)
Rob-in-Philly
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.
Nancy
Can this be made a day ahead?
bac
Please note: If you have a guest who has fish allergies, Worcestershire sauce contains ANCHOVIES. I have a severe allergy to seafood/fish, and I keep seeing recipes on the NYTCooking site increasingly using anchovies as a salt accent. This makes me more conscious of asking home cooks if anchovies were used in preparing dishes historically not including anchovies. Also, many cooks (and bartenders) in my experience are unaware that Worcestershire sauce contains small amounts of anchovy. Thanks!
blurvert
We love charring sprouts, but there is an almost comedic after-effect of the dreaded SPROUTS GAS afterwards. We're vegetarians so having such a definitive reaction to a single vegetable is both surprising and hilarious (maybe anti-social!). Would recommend steaming the sprouts of a couple of minutes (in the microwave?) to break down some of those lovely lovely indigestible fibres.
-V. DAmbrosio
I always slice garlic thinly and toss it in the mixture for happiness. One time I didn’t have Worcestershire on hand, so I grabbed the Balsamic vinegar and lightly drizzled it atop the Roasted Sprouts and tossed them with grated Pecorino Romano. It was a tasty substitute!
Sherri
Needs bacon
mechqueen
I made it just like the recipe except for I added in some diced apple into the mixture halfway through cooking. So good. I also cooked at 420 and the brussell sprouts came out just right. Very delicious.
vosne
step 1 "top with thyme sprigs"
Willard
This sounds delicious but want to ask if you could use duck fat instead of the olive oil for extra crispy sprouts? Thanks!
Tom (a retired chef)
This was really delicious. Will try halving the brussel sprouts and quartering the shallots next time to save a little work
pat
Go to 425 and can use balsamic instead of worsh
Jeanne
I would cut the lemon juice in half. Too tart for our taste. I pulled them from the oven early and placed the halved brussels face down on the griddle atop a tsp of parmesan. This added more crunch.
Debbie
Be sure not to slice the shallots or Brussels Sprouts too thin, otherwise do not roast as long.
Karen
I often make roasted Brussels sprouts ( olive oil, kosher salt) and love them, but these are truly exceptional. The roasted shallot and then the dressing brings them to a whole new level. I did use the cheese. Wouldn’t change a thing although I did halve recipe. Made a few hours before and then reheated in microwave for just 20 secs.
Jeanne
As written, this recipe is absolutely perfect in every way. I love Brussels sprouts and have cooked them any number of ways - roasted, sauteed, air-fried - but this is now my go-to recipe from here on out. Crispy, sweet and delicious - parmesan is nice but I usually don't use it because it's so good as is.
Allan Hurst
Another winning recipe from Ms. Clark! A full batch of this survived perhaps 7 minutes before being completely devoured by our household Was out of shallots, used a white onion instead, and extended the roasting time a little due to the higher moisture content. Still wonderful. I have been asked to please make a double batch of this the next time.
Name
Great
Alyssa
My new default brussels recipe. Used very nice Worcestershire sauce, and added just a bit of lemon zest. I am sure it would be great with basalmic vin, but it's more unusual and lovely as is. I transported this for Thanksgiving and while it was no longer crispy and amazing like out of the oven, it still got rave reviews!
Catherine
Best Brussels sprouts ever. Made it exactly as directed except I didn’t have thyme - didn’t miss it. The dressing is genius.
blaine
Only a psychopath would put Worcestershire and lemon juice on crispy Brussels sprouts. And I know, because I did it.
Nimble Press
I tossed in half of a cauliflower head cut into similar sized pieces as the Brussels sprouts. Wasn’t sure everyone would like to dressing so kept it on the side. Interesting how the dressing doesn’t have much flavor but when you add it to the dish, the sweetness of the Brussels sprouts really come through. Enjoyed!
JAshe
I made this for Thanksgiving and it was fantastic. I wanted enough texture and color and my table and this was a great addition. Made as is. And I will make for a weeknight dinner anytime.
Cindy
Delightful!
Jane
Rave reviews from our non-veggie eating friends. We liked the contrast between the sweet caramelized bits with the sour cabbage.
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