A simple and timeless dish of roasted brussels sprouts and shallows. Cooking everything on high heat helps to the inherent sugars in the sprouts and shallots to caramelize, while plenty of garlic and Worcestershire keep things from becoming too heavy.
- 2 lb brussels sprouts, ends trimmed, halved (large sprouts quartered)
- 3-4 shallots, peeled and thinly sliced
- 2 garlic cloves, finely chopped
- 1 tbsp Worcestershire sauce
- 2 tsp dried thyme
- 1½ tsp fresh lemon juice
- Salt, to taste
- Freshly grated Parmesan, to serve
- Extra-virgin olive oil, as needed
- Preheat the oven to 450°F.
- In a large bowl, combine the brussels sprouts, shallots, a very generous amount of olive oil, thyme, and salt. Toss well until evenly coated with the olive oil.
- Spread the brussels sprouts mixture over one or two baking sheets. Roast, stirring occasionally, until the brussels sprouts are golden and a touch blackened at the edges, about 30 minutes.
- As the brussels sprouts roast, mix the garlic, Worcestershire and lemon juice together in a small bowl.
- Once the brussels sprouts are cooked, drizzle them with Worcestershire mixture, tossing well to combine. Adjust the salt to taste and top with grated Parmesan.