Roasted Brussels sprouts and shallots from The Food Lab: Better Home Cooking Through Science (page 458) by J. Kenji López-Alt

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Notes about this recipe

  • anya_sf on November 24, 2025

    Roasted at 450 F as I was also baking potatoes. Had more sprouts, less shallot. Took around 25 min. Easy, good. Preheating the sheet pan was a good tip. Not sure how 500 F would have worked out though.

  • bernalgirl on March 24, 2022

    Exactly what I want from KLA: foolproof technique, even for the basics. A quick way to get to perfectly crispy Brussels sprouts.

  • kayanelson on November 26, 2021

    I prefer the Barefoot Contessa recipe. I had to cook these twice as long as it said to in order for them to be done.

  • Barb_N on November 27, 2020

    Once again I went along with the oven temp in the recipe (when will I ever learn?) and was rewarded with burnt shallots even though I sliced them thickly. It is an easy, basic recipe which satisfied my SO’s love of the little green things.

  • Dannausc on May 21, 2018

    Quick, easy, and quite good.

  • clcorbi on November 29, 2017

    Made these for Thanksgiving 2017--these were an easy and tasty enough side, but nothing earth-shattering, and not the best brussels sprouts preparation I've ever had.

  • twoyolks on February 08, 2016

    The Brussels sprouts are good but I prefer Cook's Illustrated's roasted Brussels sprouts which are similar, but don't cook as long and get covered during roasting. The shallots almost completely burned for me as did some of the Brussels sprouts. I think using a smaller baking pan would help. I did like the addition of sweetness and sour via the Balsamic vinegar.

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