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Roasted Brussels Sprouts with Crispy Fried Shallots

Leigh Belanger

Leigh Belanger

November 3, 2021
brussels sprouts with crispy bits
Clock icon

40 min

Total

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 2 cups sunflower oil

  • 2 shallots

    peeled and thinly sliced into rings (about 1 cup total)

  • 1 ½ pounds large Brussels sprouts

    trimmed and halved vertically through the core.

  • 2 tablespoons extra virgin olive oil

  • Kosher salt

    to taste

  • 1 tablespoon plus 1 to 2 teaspoons pomegranate molasses

  • Red pepper flakes

    optional

Step By Step

Instructions

1
Heat the oven to 425° and place a rimmed sheet pan in the oven.
2
Line a plate with paper towels and set next to the stove. Place the oil and the sliced shallots into a medium-sized saucepan over medium heat. As the oil starts to heat up, keep an eye on the shallots, stirring occasionally, as they turn golden and then brown. After about 15 to 20 minutes, they should be a nut-brown color. Use a slotted spoon to remove from oil and spread out on the lined plate. Sprinkle with salt and lay another paper towel over the shallots, pressing to absorb some more of the oil. Set aside, and reserve the oil for another use.
3
Toss the Brussels sprouts in a large bowl with 1-2 tablespoons of olive oil, salt, and pepper to taste. Use an oven mitt to grab the hot pan out of the oven and place the sprouts, flat side down, on the sheet pan. Return to oven. Roast for 18-22 minutes, tossing once, until the sprouts are browned and tender.
4
Remove from oven, transfer to a serving platter, drizzle with pomegranate molasses, top with fried shallots and optional pepper flakes, and serve hot.

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