Equipment
Ingredients
Vegetables
- 600 g brussels sprouts, trimmed and halved
- 200 g shallots, peeled and cut into wedges
- 4 g fresh thyme, leaves picked
Seasoning & Finish
- 45 ml olive oil
- 15 ml worcestershire sauce
- 10 ml lemon juice, freshly squeezed
- 6 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 206 kcal
- Protein
- 6 g
- Carbohydrates
- 23 g
- Fat
- 12 g
- Fiber
- 8 g
- Sugar
- 8 g
- Sodium
- 663 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 796 mg
- Calcium
- 92 mg
- Iron
- 3.2 mg
- Magnesium
- 48 mg
- Phosphorus
- 138 mg
- Zinc
- 0.9 mg
- Vitamin A
- 60 mcg
- Vitamin C
- 135 mg
- Vitamin E
- 3.0 mg
- Vitamin K
- 273 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.15 mg
- Niacin
- 1.2 mg
- Folate
- 110 mcg
- Water
- 172 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place a large rimmed baking sheet in the oven and preheat to 220°C (425°F). Preheating the pan ensures an immediate sear.
Trim the tough ends of the Brussels sprouts and remove any yellow outer leaves. Cut them in half lengthwise (or quarters if very large). Peel the shallots and cut them into wedges, keeping the root end intact so they don't fall apart.
In a large mixing bowl, combine the Brussels sprouts, shallots, thyme leaves, olive oil, salt, and black pepper. Toss vigorously until every vegetable is thoroughly coated in oil.
Carefully remove the hot baking sheet from the oven. Spread the vegetable mixture onto the hot sheet in a single layer. Arrange as many sprouts cut-side down as possible for better caramelization.
Roast for 20 to 25 minutes, shaking the pan once halfway through, until the vegetables are tender and deep golden brown. Remove from the oven.
Immediately while hot, drizzle the Worcestershire sauce and lemon juice over the roasted vegetables directly on the pan. Toss gently to combine and scrape up any flavorful fond from the bottom of the pan.
Chef's Notes
- Preheating the baking sheet is a professional trick that jump-starts the Maillard reaction (browning) the moment the vegetables hit the metal.
- For a vegetarian version, substitute standard Worcestershire sauce with a vegetarian alternative or a mix of soy sauce and balsamic vinegar.
- The acidity of the lemon juice added at the end cuts through the richness of the caramelized shallots and brightens the entire dish.
- Uniformity in cutting is crucial; ensure all shallot wedges and sprout halves are roughly the same size so they cook at the same rate.
Storage
Refrigerator: 3 days — Texture will soften significantly after storage.
Reheating: Re-roast at 200°C/400°F for 5-8 minutes to restore some crispness, or sauté in a dry pan.
Troubleshooting
Vegetables are soggy or mushy
Cause: The pan was overcrowded or the oven temperature was too low
Fix: Spread onto a second hot baking sheet and roast for 5-10 more minutes on convection setting if available.
Prevention: Ensure plenty of space between vegetables; use two pans if necessary. Verify oven is fully preheated to 220°C/425°F.
Cultural Context
Brussels sprouts, once a maligned vegetable in Western cuisine due to over-boiling, experienced a renaissance in the early 2000s when high-heat roasting became the standard preparation. This technique highlights the vegetable's nuttiness rather than its sulfurous compounds. The addition of Worcestershire sauce nods to classic British Sunday roast flavors.
