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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.


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.

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  • 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

This recipe is taken from...

River Cottage Veg Every Day!