This is one of the many Brussel Sprout recipes that celebrate this much maligned veg. We think that in the right dish and cooked properly they are fab and roasting them with shallots brings out great flavours. A good autumn/winter side dish for roasted or barbecued meats.
Roasted Brussels sprouts with shallots – serves 4
- 400g Brussels sprouts, trimmed and halved
- 350g shallots, peeled and halved
- 3 tbsp rapeseed oil
- several sprigs of thyme
- a squeeze of lemon juice
Preheat the oven to 190C/Gas Mark 5.
Put the Brussels sprouts and shallots into a large roasting dish, drizzle with the oil, season with salt and pepper and toss to coat, then tuck in the thyme sprigs.
Roast for approximately 35 minutes, giving the tray a shake half way through, until everything is crispy and caramelised.
Serve with a squeeze of lemon juice.
(Original recipe from River Cottage Veg Everyday by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)