Take almost equal weight of Brussel sprouts to shallots, just a few less shallots. Try to use smallish sprouts so they can be kept whole, otherwise cut large ones in half. Put in a large roasting dish with the shallots, which should be halved.Trickle with three tablespoons of rapeseed oil, season with salt and pepper and tuck in a few sprigs of thyme.
Pop into a preheated oven (190C: GM5) and roast for about 35 minutes. Stir halfway through and take out when a bit crispy and caramelised. Serve with a squeeze of lemon juice.
Absolutely delicious - particularly if you've kept them whole as the inside of the sprouts go creamy.
Not my invention - courtesy of
Hugh.
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| Roasted sprouts & shallots |
Yes, I will try these, if recommended both by you and the Blessed Hugh, but I thought we were supposed to wait until sprouts had endured a frost or two? ooops. Maybe they have, chez vous.....
ReplyDeleteSadly no crisp autumn mornings here just warm and damp. Apparently the frost brings out the sugar in a sprout, leaving them less bitter but these were fine but they were small. Enjoy!
ReplyDeleteWe had them tonight with the roast chicken , very nice.
ReplyDeleteThey are surprisingly good aren't they?
ReplyDelete