Roasted Brussels sprouts with shallots from River Cottage Veg: 200 Inspired Vegetable Recipes (page 352) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • ricki on January 10, 2023

    Easy (just about all the work is in prepping the sprouts) and pretty good. Allow more time to get the veggies to caramelize. The lemon is essential.

  • wester on November 16, 2020

    This was pretty good. I think I want to try the variation with cumin as well.

  • Rutabaga on November 29, 2016

    I quartered my Brussels sprouts since they were quite large. This is a very basic, easy roasted veg dish, but the sweet shallots really complement the sprouts and make it something special.

  • Zosia on October 21, 2014

    Using small, halved brussels sprouts, this recipe worked for me with both shallots and sprouts cooked through and caramelized in the time given. The brussels sprouts lost their bitter, cabbage-y flavour and were complemented nicely by the sweet shallots and tangy lemon juice.

  • twoyolks on March 28, 2013

    At this time and temperature, the brussels sprouts don't caramelize.

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