Roasted Brussels Sprouts with Shallots
This River Cottage recipe for roasted Brussels sprouts with shallots is a side dish that I made for my Christmas Eve vegetarian dinner party. We saw Hugh Fearnley-Whittingstall cook this dish at ‘Taste of Christmas’. It seemed a very different way to cook sprouts, especially since all I ever do is steam them and toss them with chestnuts and/or bacon.
You will have to excuse my photography in the last two pics – I was in a rush that day and was a bit lax!
Roasted Brussels Sprouts with Shallots
Serves 4
Ingredients
- 400g Brussels sprouts
- 350g shallots, peeled
- 3tbsps rapeseed oil
- several sprigs of thyme
- squeeze of lemon juice
- sea salt and freshly ground black pepper
Method
I cleaned up the sprouts and peeled the shallots – they were quite small so I kept them whole. Larger ones should be halved or quartered. Place into a roasting dish.
Drizzle over the oil and sprinkle with salt and pepper before placing the thyme sprigs in and around the veg.
Roast in an pre-heated oven (190C/Gas 5) for about 35 minutes giving them a stir halfway through until they are caramelised.
To serve, squeeze over some lemon juice and sprinkle over some fresh thyme leaves.
My father-in-law who doesn’t like sprouts much, LOVED these! I’m so pleased as it’s always a worry when cooking things you’ve never cooked before – especially for a dinner party.
upserstar
January 23, 2014 @ 6:36 am
I’ve never tried sprouts – but this makes them look amazing! YUM!
Michelle Ordever
January 23, 2014 @ 9:37 am
Cooked this way, they’re delicious!
Mellissa Williams
December 21, 2013 @ 1:37 pm
This looks yummy! Tweeted all your Christmas Cooking link up :)
Michelle Ordever
December 22, 2013 @ 1:27 pm
Thanks Mellissa :)
Erika
December 10, 2013 @ 9:55 am
I love sprouts and bacon! Will have to try roasting some this year, I love shallots too so can only be a win win for me!
Michelle Ordever
December 22, 2013 @ 1:27 pm
This was delish! Hope you enjoy it to!