Roasted Brussels Sprouts with Crispy Shallots
For our Thanksgiving Eve Dinner, I wanted to roast a side dish of Brussels sprouts but make them a little more exciting than usual. I found this recipe for Roasted Brussels Sprouts with Shallots and Wild Mushrooms and used it as inspiration. I didn’t have the time (or extra mushrooms) for the whole recipe, so I will definitely cook the entire dish one day. But even without the mushrooms glaze, the crispy shallots gave the Brussels sprouts added texture and flavor and combined into an awesome side.
- 3lbs Brussels sprouts (cleaned and cut in halves)
- 1/4 cup olive oil
- 1/2 T minced garlic
- 1 teaspoon salt
- 1/2 large shallots, cut crosswise into 1/8in thick circles and separated into rings (2.5 cups total approximately)
- 1 cup vegetable oil (honestly I cut down on this part, and used about half a cup)
- pepper, other herbs and spices optional (I had extra thyme and used that)
Preheat oven to 450 degrees. Toss Brussels sprouts with salt, pepper, olive oil, garlic, and thyme (optional) and then spread out in a shallow baking pan. Allow to marinate for a bit, or bake for 25-35 minutes immediately.
Meanwhile heat vegetable oil in a 10-inch thick skillet over moderate heat until the temperature reaches 250 degrees. I may have cheated on this here and there, but the thermometer I have read approximately 250. Fry the shallots in 3 batches, 3-5 minutes per batch, until golden brown. Be careful because they can burn easily. After the shallots turn the desired golden brown shade, transfer them to a paper towel to soak up the oil (this step will also make them crispy).
You can follow the rest of the recipe with the added mushrooms, or serve the Brussels sprouts like I did, roasted and sprinkled on top with the crispy shallots. Bon Appetit!