Roasting is the perfect way to bring out the flavor of Brussels sprouts. Even if you’ve never cared for Brussels sprouts, you’ve got to try them roasted. I bet it will change your mind!
Roasting caramelizes the sprouts’ sugars and mellows their bite. The roasted Brussels sprouts come out like salty, browned tender-crisp bites of earthy goodness. The shallots caramelize as well during the roasting becoming nice and sweet.
This Roasted Brussels Sprouts with Shallots recipe is insanely simple yet so good. You just cut up the Brussels sprouts, toss with some oil and pop them in the oven for a half hour. The shallots get added to the pan halfway through. So easy!
- 1 lb Brussels sprouts
- 1 large shallot
- 2 Tbsp plus 1 tsp olive oil, divided
- ½ tsp Kosher salt
- freshly ground black pepper to taste
- Preheat oven to 400 degrees F.
- Cut tough ends off Brussels sprouts and cut sprouts in half top to bottom.
- Peel shallot, cut in half top to bottom and slice thinly.
- Put Brussels sprouts in a large mixing bowl.
- Drizzle with 2 Tbsp olive oil and toss well to coat.
- Spread Brussels sprouts on a foil-lined sheet pan.
- Sprinkle with ½ tsp Kosher salt and freshly ground black pepper to taste.
- Roast at 400 degrees F for 15 minutes.
- Meanwhile mix shallots with 1 tsp olive oil in a small bowl.
- After 15 minutes roasting, toss Brussels sprouts and add shallots to sheet pan.
- Roast another 15 minutes at 400 degrees F.