Lemon-Shallot Brussels Sprouts
This dish is a fantastic do-ahead for everyday dinners and holiday parties alike. The sprouts do great in a leftover salad the following day, but you’ll be hard pressed to see any left behind.Print Recipe Pin Recipe
- 3 Shallots
- 1/2 cup Olive oil
- 1 Lemon for juicing
- 2 lbs Brussels sprouts
- Salt and pepper to taste
- Preheat the oven to 250F. Peel the shallots and place them in an oven-safe pot or dish. Cover completely with olive oil and bake for 20-30 minutes, or until the shallots are impossible soft and buttery.
- While the shallots are poaching, cut the stem off your sprouts and slice them each in half, discarding as many of the outer leaves as you can (don’t drive yourself crazy, though). Place these in a bowl and set aside.
- Remove the shallots from the oven and turn the heat up to 400F. Spoon out the shallots and cut them into quarters, tossing them and enough olive oil from the pot to coat the sprouts. Toss in a few large pinches of salt and place the sprouts on a cookie sheet, baking them until just beginning to caramelize on the edges.
- Taste the sprouts, adding salt and pepper, if needed, and sprinkle in the lemon juice. Toss and serve warm.