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.

I originally shared this recipe for Christmas but this dish would work so well for an Easter lunch too. I’ve got a collection of Easter Recipes that you might like to try out – right-click and open them in a new tab to read next.

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