Pan Roasted Brussel Sprouts with Crispy Shallots

My first introduction to Brussel Sprouts was that of the typical 1970s American kid - prepared from a frozen brick, spongey, slightly funky, and mandatory to eat if put on your dinner plate.  Thankfully these little nutritious gems are wonderful fresh, and have become somewhat of a trendy food in the last few years.  Brussel sprouts are a perfect accompaniment to roasted meats and vegetable main dishes.  They have a subtle, slightly mustard flavor and a nice crunch when prepared properly.  But what is truly awesome about these little cabbage cousins is that it is really hard to mess them up, and even a novice cook can get some 'oohs' and 'wows' at the dinner table with a simple preparation. I find that a pinch of nutmeg really makes them sing!

Serves 4-6


12 ozs. (about 4 cups) fresh Brussel Sprouts, washed and dried

1 shallot bulb, peeled and thinly sliced

3 tablespoons good (meaning tasty) fat, like the drippings from a roast chicken or unsalted butter

1 teaspoon fine kosher salt

1/4 teaspoon ground white pepper

pinch of ground nutmeg

1 tablespoon freshly squeezed lemon juice


1.  Preheat oven to 400F.

2. Carefully cut any woody stem from the bottom of each spout and then slice each sprout in half on the vertical.  Set aside.  

3.  In a well-seasoned cast iron or forged steel pan, heat the fat over medium high heat until it shimmers. Sprinkle the sliced shallots into the pan and saute until browned and crisp.  Remove the pan from the heat and remove the shallots from the pan with a slotted spoon or tongs and drain on paper towels.  

4.  Return the pan to the heat.  Add the sprouts to the pan, sprinkle with the salt, pepper, and nutmeg, lemon juice, and gently toss to coat them with the fat.  Place the pan in the oven and roast the sprouts for 10-15 minutes, tossing gently halfway through to prevent burning.

5.  Remove the pan from the oven.  Sprinkle the shallots all over the sprouts and serve hot.

See there - very simple - Enjoy!