Roasted Brussels sprouts with shallots
This is a dish to convert sprout shirkers - it's a delicious, easy way to serve sprouts, and one that's likely to encourage you to dish them up more often. For a change, try a sprinkling of cumin or caraway seeds instead of thyme.
Prep 10mins Cook 35mins Servs 4
Preheat the oven to 190°C/Gas Mark 5. Put the Brussels sprouts and shallots or onions into a large roasting dish, trickle over the oil, season with salt and pepper and toss to coat, then tuck in the thyme sprigs.
Roast for about 35 minutes, giving a good stir halfway through, until everything is a bit crispy, brown and caramelised.
Squeeze some lemon juice over the roasted sprouts, along with a sprinkling of fresh thyme if you like, and serve.
- 400g Brussels sprouts, trimmed and halved (or whole if small)
- 350g shallots, peeled and halved, or small onions, peeled and halved or quartered
- 3 tablespoons rapeseed oil
- Several sprigs of thyme
- A squeeze of lemon juice
- Sea salt and freshly ground black pepper
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If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.