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