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.
 |
| Roasted sprouts & shallots |
