Crispy Roasted Brussels Sprouts
If you’re looking for a Brussels sprouts recipe to convert those who’ve sworn off this cruciferous vegetable at your Thanksgiving table, this one’s for you. The crispy caramelized sweetness of sprouts and shallots is beautifully balanced by the bright acidity of lemon juice and Worcestershire. It’s also simple to pull together, taking about 35 minutes from start to finish. You’ll find Brussels sprouts featured in our weekly sale from November 17th – 23rd, just in time for your holiday feast. If you’re not feeding a crowd, feel free to half the recipe and use one sheet pan.
Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil, and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs. Roast, stirring once until brussels sprouts and shallots are tender, golden, and lightly charred in spots, 20 to 25 minutes. Meanwhile, in a small bowl, mix together garlic, Worcestershire, and lemon juice. As soon as brussels sprouts emerge from the oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.