Roasted Brussels Sprouts with Shallots
Prep Time
Cook Time
Total Time
Perfect, simple (FRESH!) side dish to your Thanksgiving meal. Easy to prep and roast. No canned veggies or cream of anything found here.
: Side Dish
Serves: 6-8
  • 2 pounds Brussels sprouts, trimmed & rinsed
  • 2 medium shallots, sliced lengthwise
  • 2-3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher or sea salt, plus some for sprinkling
  • ½ teaspoon fresh cracked pepper
  • Fresh grated goat cheese (I prefer Drunken Goat for it's slightly nutty and sweet taste and semi-soft consistency, but any semi-soft nutty cheese will work. Think Parmesan, Holland Gouda, Pecorino, etc)
  1. Preheat oven to 400 degrees.
  2. Wash and trim Brussels sprouts, removing any brown ends and yellowish outer leaves.
  3. Quarter the larger sprouts and halve the rest. Place in a mixing bowl.
  4. Slice shallots, lengthwise (similar to slicing an onion), add these to the mixing bowl.
  5. Add olive oil, salt and pepper. Stir to combine.
  6. Pour out onto a rimmed baking sheet.
  7. Roast in the oven for 35-40 minutes, stirring every 15 minutes to allow all sides to brown up evenly and the sprouts to get tender.
  8. Remove from oven and turn out onto serving platter.
  9. Sprinkle with a little extra salt and grate cheese across the top. Serve warm.
You can wash, trim and slice sprouts and shallots a day in advance. Store the sprouts in a ziploc bag lined with a paper towel to help dry. Keep the bag slightly vented. Store the shallots in an airtight ziploc to prevent the odor from seeping into the rest of your refrigerator.
Recipe by Firefly Tales at