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
- 400g Brussels sprouts
- 350g shallots, peeled
- 3tbsps rapeseed oil
- several sprigs of thyme
- squeeze of lemon juice
- sea salt and freshly ground black pepper
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.