When we're healthy, we're happy.
When we're healthy, we're happy.
Brussels Sprouts and Shallots
Prep Time
30 minutes
Prep Notes
Large bowl
Cast iron pan (10 inches or larger) or any pan that can handle 450 degrees Fahrenheit
Cooking Time
25 - 30 minutes
Yields
2 - 4 servings
Ingredients
1 lb Brussels sprouts, trimmed and cut into 1/4-inch slices
1 large shallot, sliced into 1/4-inch strips (enough to yield 1/2 cup or more to your liking)
1/8 - 1/4 cup of extra virgin olive oil (enough to coat and flavor the vegetables)
A bunch of fresh thyme sprigs
1 teaspoon garlic powder
1 teaspoon kosher salt (or any large grain salt)
Directions
1. Heat oven to 450°F.
2. In a large bowl, toss together the Brussels sprouts and shallots. Pour enough olive oil to coat the vegetables. Mix to combine.
3. Remove the leaves from half of the thyme sprigs; keep the other sprigs intact. Add the leaves to the bowl. Add the garlic powder and salt and toss everything together until incorporated.
4. Transfer contents of bowl to a 10-inch (or larger) cast iron pan. Tuck the remaining intact sprigs into the vegetables.
5. Roast for 25 - 30 minutes in hot oven. Stir contents midway roasting. Cook until the vegetables are tender, caramelized, and a bit charred. Serve hot.
Notes
I have given measurements to the ingredients, but you can use more or less of any part of the recipe to your liking.
You can replace the Brussels sprouts with radishes, asparagus, or any other vegetable.
You can add cooked meat (poultry, beef, sausage, bacon) into the mix 5 - 10 minutes before the vegetables are done.