oven/pan roasted brussle sprouts, with toasty outter leaves and soft delicious inside with crispy shallots and garlic.
Servings: 4Prep 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.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.