Home Meals Oven Roasted Brussels Sprouts Recipe – With Shallots

Oven Roasted Brussels Sprouts Recipe – With Shallots

by Adina 06/02/2019 5 comments

oven roasted brussels sprouts

Perfectly oven roasted Brussels sprouts recipe with shallots and olive oil.

Recipe for roasted Brussels sprouts with shallots

The Brussels sprouts! Hated by the young and quite a few grown-ups as well and loved dearly by those who really learned to appreciate them. I haven’t really met anyone, who can honestly say that they loved Brussels sprouts the very first time they had them.

But once you really know them and you had them cooked in a proper way, you can just not stop loving them!

There’s this thing about Brussels sprouts. They can be exquisite when cooked properly, but can turn really bad if you cook the life out of them. Me, I’d rather have a salad of raw Brussels sprouts than a bowl of overcooked, mushy sprouts…

It can hardly get any worse when it comes to vegetables, than overcooked sprouts that you can mash with your fork.

brussels sprouts with shallots 4 Oven Roasted Brussels Sprouts Recipe – With Shallots

How to clean Brussels sprouts

Another issue about the Brussels sprouts is the cleaning part, I have to admit I am not keen on that.

That’s the main reason, I would rather buy frozen than fresh sprouts, the frozen sprouts are ready to eat, so to say, there is no cleaning involved.

Defrosted Brussels sprouts are perfect for dishes where the sprouts are boiled or cooked in a sauce, wonderful for making stews, soups or casseroles.

brussels sprouts with shallots 3 Oven Roasted Brussels Sprouts Recipe – With Shallots

However, when it comes to any oven roasted Brussels sprouts recipe, I have never used frozen sprouts, just the fresh ones. I don’t know, it never even occurred to me to use frozen and defrosted Brussels sprouts for roasting, I just assumed it won’t work properly, but maybe I should give it a try, just to be sure.

So, as my favorite kind of Brussels sprouts are oven roasted Brussels sprouts, I do have to take the time and clean them. Cleaning Brussels sprouts is not difficult at all, but you do have to take your extra 15 minutes in order to do it.

brussels sprouts with shallots 1 2 Oven Roasted Brussels Sprouts Recipe – With Shallots

Cleaning Brussels sprouts:

Step 1: Rinse the Brussels sprouts thoroughly. Give them to a large colander and wash them with cold running water, moving them around with your hands to make sure that you remove all the dirt.

Step 2: Use a small knife to trim off only the top, protruding part of the stem.

Step 3: Once you have removed the top of the stem, it will be very easy to remove the blemished/limp outer leaves.

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Step 4: Halve the sprouts, if too large, from top to bottom, making sure that each half is still attached to a small part of the remaining stem. If you remove the stem completely or halve the sprouts the other way around, the leaves will fall apart.

I left the Brussels sprouts whole for this oven roasted Brussels sprouts with shallots recipe, they were so small and cute. Otherwise, I would normally halve them.

brussels sprouts with shallots 2 2 Oven Roasted Brussels Sprouts Recipe – With Shallots

Spices for the oven roasted Brussels sprouts recipe

I kept this recipe for roasted Brussels sprouts very basic. Good sea salt and freshly ground black pepper would actually be quite sufficient.

However, I like adding a bit of spice by sprinkling the Brussels sprouts and the shallots with some hot chili flakes, not much, just to add a hint of hotness. Use as much as you think fit, tastes and heat tolerance are quite subjective.

Otherwise, you might want to add some garlic or hot, sweet or smoked paprika powder. A touch of ground cumin and coriander would give the dish a slightly Oriental flavor, while dried herbs such as thyme or rosemary would provide for an Italian touch.

Once ready, you can sprinkle the oven roasted Brussels sprouts with chopped parsley, chives or even dill, the choice is yours. Or maybe some toasted sesame seeds, almonds or sunflower seeds.

You can also sprinkle the roasted sprouts with some fresh lemon juice and a little grated Parmesan as well.

brussels sprouts with shallots 2 Oven Roasted Brussels Sprouts Recipe – With Shallots

How to serve the roasted Brussels sprouts with shallots

These Brussels sprouts with shallots make a perfect side dish for lots and lots of dishes.

The last time I cooked this dish, I served the shallots with this Easy Roast Beef with Balsamic Vinegar Sauce.

However, you don’t need a fancy roast in order to enjoy these delicious oven roasted Brussels sprouts with shallots. I often serve this dish (or any other roasted Brussels sprouts dish) with mashed potatoes and sausages, with roast turkey or roast chicken.

And many times I leave the meat out completely. Just a large baking tray full of perfectly roasted Brussels sprouts and shallots with mashed potatoes on the side. You might want to add a fried egg on top or even give some feta cheese to the sprouts in the oven. Wonderful!

brussels sprouts with shallots 5 Oven Roasted Brussels Sprouts Recipe – With Shallots

And here are some more of my favorite Brussels sprouts dishes:

Roasted Brussels Sprouts with Orange and Parmesan

Roasted Brussels Sprouts and Potatoes with Rosemary

Brussels Sprouts with Garlic and Bacon

Easy Brussels Sprouts Bake with Bacon and Cheese Sauce


brussels sprouts with shallots 6 150x150 Oven Roasted Brussels Sprouts Recipe – With Shallots

Oven Roasted Brussels Sprouts Recipe – With Shallots

Share this on WhatsApp Perfectly oven roasted Brussels sprouts recipe with shallots and olive oil. Recipe for roasted Brussels sprouts with shallots The Brussels sprouts!… Meals Oven Roasted Brussels Sprouts Recipe – With Shallots European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 750 g/ 1.7 lbs Brussels sprouts
  • 250 g/ 8.8 oz shallots
  • 2 tablespoons olive oil
  • chili flakes, to taste
  • sea salt and freshly ground black pepper

Instructions

Preheat the oven to 220 degrees Celsius/ 425 degrees Fahrenheit. Line a baking tray with baking paper.

Wash the sprouts with cold running water. Trim off the protruding part of the stem and remove the blemished or limp outer leaves. Halve the sprouts, if necessary, from top to bottom making sure that each half of the sprout is still attached to a small part of the stem. My sprouts were very small, so I left them whole. Give the Brussels sprouts to the baking tray.

Peel and halve the shallots. Give them to the tray as well. Pour the olive oil on top of the vegetables. Sprinkle them with the chili flakes, salt and pepper.

Use your hands to massage the vegetables and coat them with the olive oil and the spices all over.

Roast the Brussels sprouts and the shallots for about 20 minutes or until golden brown.

Serve as suggested above.

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5 comments

Anca 06/02/2019 - 10:53

Like you, I prefer the frozen sprouts as I don’t have to clean them. The recipe sounds delicious.

Reply
allie 07/02/2019 - 02:15

True confession Adina, I have never made Brussel sprouts. Eek, I said it out loud. I do feel bad about that. I’ve had some brussel sprouts that I like, but my first experience was a bad one. My mother-in-law is from England and boils everything to death. Enough said. Anyway, that was my first experience. Yours look absolutely delightful and fresh and green. I know I will love them. Thanks for the washing tips. I also had no idea you could buy brussels frozen, good to know, I might be more likely to use them in baked dishes if they are so easy to wrk with and already washed.

Reply
Marvellina | What To Cook Today 07/02/2019 - 05:22

Yup, one of my kids hates brussels sprouts and the other just loves them ha..ha..! I hardly cook them because of this. I personally love brussels sprouts and can’t go wrong with oven roasted one flavored with shallots too! Love shallots!

Reply
Thao @ In Good Flavor 07/02/2019 - 14:35

I agree. It’s hard to stop eating Brussels sprouts when they are perfectly prepared. These look so good!!!Simply roasted ones is always a welcoming side dish.

Reply
Mimi 14/02/2019 - 14:49

These look perfect! I’d much rather indulge in these than in strawberry fluff or any cake, no matter how pretty. I’m just a savory person I guess!

Reply

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