Roasted Brussels Sprouts With Shallots and Fresh Garden Thyme
Ready In: 55 mins
Serves: 6-8
Ingredients
- 1 tablespoon olive oil
- 1 1⁄2 lbs Brussels sprouts (small works best, trim the bottom off and remove a few of the outer leaves)
- 8 ounces shallots (I cut mine up into big pieces)
- 2 cups vegetable broth (I used low sodium)
- 2 tablespoons thyme (fresh from the garden is best)
- salt and pepper (to taste)
Directions
- Preheat your oven to 350'F. Or, use your bbq. Either will work.
- In a large oven/bbq. proof skillet warm your olive oil over medium heat.
- Clean your brussels sprouts and prepare your shallots. I cut the ends off the sprouts and removed the papery coating from the shallots. Cut the shallots into large pieces.
- Put the brussels sprouts into the warmed oil and saute until you get dark spots on the outer part of the sprouts. Should take about 6 mintues.
- Add the chopped shallots and cook for about 2 more minutes until the shallots have the same dark markings on them as the sprouts.
- Add in the broth. In any case, the broth should reach 1/2 way up the side of the vegetables. So judge accordingly.
- Stir in the thyme, salt and pepper. I picked my thyme out of the garden just before I added it, that gave it an amazing flavour.
- Bring the broth up to a good simmer and transfer it to the oven or bbq. It should take about 20 minutes to cook the sprouts until they are fork tender.
- Remove from the oven/bbq. after done and put the lid on and let the pot sit. The sprouts will cook a little more. If you don't want to cover them, just let them sit for a few minutes.
- Transfer to a nice dish and serve with the sour cream or balsamic vinegar if using.
- Bon Appetit.
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