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Brussel Sprouts and Shallots

Submitted by: lizzievinson on May 4, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Brussel Sprouts and Shallots

oven/pan roasted brussle sprouts, with toasty outter leaves and soft delicious inside with crispy shallots and garlic.

Difficulty: Easy

Servings: 4

Prep Time: 10 minutes   Cook Time: 20 to 30 minutes  


1 to 2 tablespoons olive oil (or more if needed);
1 tablespoon of butter;
2 bags frozen (thawed) or fresh brussel sprouts;
1 large clove of garlic, finely chopped;
1 large shallot, thinly sliced;
salt (sea or kosher salt);
lemon pepper (to taste… i like a lot!)


Cut off hard stem stub and halve the sprouts.
Heat tablespoon of olive oil and tablespoon of butter in large saute pan.
Finely chop large clove of garlic.
Peel, and thinly slice whole shallot.
Sautee garlic and shallot in pan to release the flavors.
Add the sprouts.
Season with sea salt and lemon pepper.
Saute on medium high heat until sprouts begin to brown.
Stir and flip sprouts periodically until slightly browned and crispy on outside and shallots are crisp.
*can add more oil if needed.

Alternative – toss halved sprouts, shallots, garlic, olive oil, salt and lemon pepper until coated, lay in a single layer in a baking dish and roast in oven, flipping once at 400 until crisped on the outside and browned.

Categories: Budget, Holiday, Low-Carb, Other Side Dishes, Side Dishes, Vegetables, Vegetarian

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  1. 6-7

    Delicious! We love brussels sprouts – it is nice to have a new way of fixing them.

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