Best 7 Roasted Brussels Sprouts With Thyme And Shallots Recipes

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Roasted brussels sprouts with thyme and shallots is a delicious and versatile side dish that can be enjoyed with a variety of main courses. The brussels sprouts are roasted until tender and slightly caramelized, while the thyme and shallots add a savory and aromatic flavor. This dish is easy to make and can be prepared in under an hour, making it a great option for busy weeknights. Whether you're looking for a healthy and flavorful side dish or a special treat to serve at your next dinner party, roasted brussels sprouts with thyme and shallots is sure to please everyone at the table.

Here are our top 7 tried and tested recipes!

CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS



Crispy Roasted Brussels Sprouts and Shallots image

Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

Steps:

  • Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
  • Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
  • Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
  • As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.

SAUTéED BRUSSELS SPROUTS WITH BACON & ONIONS



Sautéed Brussels Sprouts with Bacon & Onions image

Fresh herbs, onion and sautéed bacon flavor this easy Brussels sprouts recipe. This savory dish is delicious in the fall and winter months, when Brussels sprouts are in season. If you can find them still attached to the stalk, don't be intimidated--buy them, as they're likely more fresh. Recipe adapted from The Art of Simple Food by Alice Waters.

Provided by EatingWell Test Kitchen

Categories     Healthy Brussels Sprouts Side Dish Recipes

Time 35m

Number Of Ingredients 8

2 ½ pounds Brussels sprouts, trimmed
4 slices bacon, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 large onion, diced
4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoons lemon juice (optional)

Steps:

  • Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
  • Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
  • Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 10.3 g, Cholesterol 2.8 mg, Fat 3.1 g, Fiber 3.5 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 302.6 mg, Sugar 2.8 g

ROASTED BRUSSELS SPROUTS WITH THYME AND SHALLOTS



Roasted Brussels Sprouts with Thyme and Shallots image

Brussels Sprouts roasted with Swanson® Chicken Broth, fresh thyme and shallots makes a delicious side dish for any meal.

Provided by tcsangel

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 25m

Yield 6

Number Of Ingredients 10

4 slices bacon
1 pound Brussels sprouts, quartered
2 teaspoons olive oil
1 clove garlic, minced
2 tablespoons minced shallots
1 tablespoon chopped fresh thyme
½ teaspoon black pepper
¼ teaspoon red pepper flakes
¾ cup Swanson® Unsalted Chicken Broth
¼ cup freshly grated Parmesan cheese

Steps:

  • Pre-heat oven to 400 degrees F. Lightly oil a rimmed baking sheet.
  • Place bacon in a skillet. Cook over medium heat until crisp. Drain on paper towels; crumble.
  • Toss Brussels sprouts with olive oil, garlic, shallots, thyme, pepper, red pepper flakes, and crumbled bacon in a bowl. Transfer to prepared baking sheet.
  • Slowly pour Swanson® Unsalted Chicken Broth over the Brussels sprouts.
  • Roast in preheated oven for 10 minutes. Gently stir sprouts. Continue roasting until sprouts are crisp tender, about 10 minutes more.
  • Top with grated Parmesan cheese.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 8.2 g, Cholesterol 15.6 mg, Fat 11.2 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 231.7 mg, Sugar 1.8 g

QUICK ROASTED BRUSSELS SPROUTS



Quick Roasted Brussels Sprouts image

A cruciferous family member, Brussels sprouts have long been considered cancer-fighting superstars thanks in part to the presence of compounds called indoles.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

2 pounds Brussels sprouts, trimmed and halved
2 red Bartlett pears, cored and cut into wedges
6 shallots, quartered
10 fresh thyme sprigs
3 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.
  • Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.

Nutrition Facts : Calories 124 g, Fat 5 g, Fiber 5 g, Protein 4 g, Sodium 27 g

THYME-ROASTED BRUSSELS SPROUTS WITH FRESH CRANBERRIES



Thyme-Roasted Brussels Sprouts with Fresh Cranberries image

Turn boring Brussels sprouts into a sophisticated side dish by combining earthy thyme, sour cranberries, and sweet maple syrup. This lightly sweetened dish is a great way to highlight delicious fall flavors.

Provided by France C

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 6

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 tablespoon minced fresh thyme
salt and ground black pepper to taste
1 cup fresh cranberries
2 tablespoons pure maple syrup

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place Brussels sprouts in a bowl and toss with olive oil, thyme, salt, and pepper.
  • Spread out evenly on the baking sheet and roast for 10 minutes. Stir in cranberries. Continue roasting for 10 minutes.
  • Place sprouts and cranberries in a serving bowl and drizzle with maple syrup. Toss to coat.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 19.9 g, Fat 7.2 g, Fiber 5.5 g, Protein 4 g, SaturatedFat 1 g, Sodium 29.9 mg, Sugar 9.4 g

ROASTED BRUSSELS SPROUTS WITH SHALLOTS AND FRESH GARDEN THYME



Roasted Brussels Sprouts With Shallots and Fresh Garden Thyme image

This recipe has such an amazing flavour. I browned the sprouts in my huge stainless steel skillet and that made them taste almost nutty. I didn't want to heat up my kitchen, so fired up the bbq. and kept it on low. You can also put these in the oven if you don't want to be adventureous with the bbq. You will have to test the sprouts to make sure they don't get mushy. I took mine off when they were just fork tender and let them sit in the house on my stove top with the lid on the skillet and they finished cooking on their own. You might also want to add a dolop of sour cream on these, or a slash of balsamic vinegar just before you serve them.

Provided by Chef Joey Z.

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
1 1/2 lbs Brussels sprouts (small works best, trim the bottom off and remove a few of the outer leaves)
8 ounces shallots (I cut mine up into big pieces)
2 cups vegetable broth (I used low sodium)
2 tablespoons thyme (fresh from the garden is best)
salt and pepper (to taste)

Steps:

  • Preheat your oven to 350'F. Or, use your bbq. Either will work.
  • In a large oven/bbq. proof skillet warm your olive oil over medium heat.
  • Clean your brussels sprouts and prepare your shallots. I cut the ends off the sprouts and removed the papery coating from the shallots. Cut the shallots into large pieces.
  • Put the brussels sprouts into the warmed oil and saute until you get dark spots on the outer part of the sprouts. Should take about 6 mintues.
  • Add the chopped shallots and cook for about 2 more minutes until the shallots have the same dark markings on them as the sprouts.
  • Add in the broth. In any case, the broth should reach 1/2 way up the side of the vegetables. So judge accordingly.
  • Stir in the thyme, salt and pepper. I picked my thyme out of the garden just before I added it, that gave it an amazing flavour.
  • Bring the broth up to a good simmer and transfer it to the oven or bbq. It should take about 20 minutes to cook the sprouts until they are fork tender.
  • Remove from the oven/bbq. after done and put the lid on and let the pot sit. The sprouts will cook a little more. If you don't want to cover them, just let them sit for a few minutes.
  • Transfer to a nice dish and serve with the sour cream or balsamic vinegar if using.
  • Bon Appetit.

Nutrition Facts : Calories 115.7, Fat 3.5, SaturatedFat 0.6, Cholesterol 0.8, Sodium 298.4, Carbohydrate 18.9, Fiber 3.2, Sugar 3, Protein 4.8

ROASTED BRUSSELS SPROUTS WITH BACON AND SHALLOTS



Roasted Brussels Sprouts With Bacon and Shallots image

Brussels Sprouts dont get any better than this! A fantasically delicious side dish for any occasion!

Provided by Brenda Lanzilli

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 lb Brussels sprout, trimmed and halved
4 slices smoked bacon, chopped
1 shallot, sliced
2 tablespoons white wine
2 tablespoons olive oil
1 tablespoon butter
1 pinch of kosher salt and cracked pepper, to taste

Steps:

  • 1.Preheat oven to 425 degrees.
  • 2.In oven safe skillet or casserole dish crisp bacon over medium high heat. About 8-10 minutes. Remove bacon and set aside on plate lined with paper towels. Dispose of fat in the skillet.
  • 3.Return skillet to stovetop. Deglaze pan with white wine, scraping brown bits from bottom of pan.
  • 4.Add shallots and sauté for about 5 minutes.
  • 5.Add Brussels sprouts and olive oil and mix together to combine and evenly coat.
  • 6.Place skillet in oven and roast for about 15-20 minutes until cooked through and golden brown.
  • 7.Remove from oven and add butter and bacon, toss to combine.
  • 8.Salt and pepper to taste.

Tips:

1. Choose firm, bright green Brussels sprouts: Look for sprouts that are tightly closed and have no blemishes or bruises. 2. Trim the Brussels sprouts: Remove any yellow or wilted outer leaves and cut off the stem end. 3. Halve the Brussels sprouts: Cut each sprout in half lengthwise. 4. Toss the Brussels sprouts with olive oil, salt, and pepper: This will help them roast evenly and develop a nice caramelized flavor. 5. Add thyme and shallots: These ingredients will add flavor and aroma to the roasted Brussels sprouts. 6. Roast the Brussels sprouts at a high temperature: This will help them caramelize and brown. 7. Stir the Brussels sprouts occasionally: This will help them roast evenly. 8. Roast the Brussels sprouts until they are tender and slightly browned: This should take about 20-25 minutes. 9. Serve the Brussels sprouts immediately: They are best enjoyed hot out of the oven.

Conclusion:

Roasted Brussels sprouts with thyme and shallots are a delicious and healthy side dish that can be enjoyed with a variety of meals. With their sweet and slightly nutty flavor, roasted Brussels sprouts are sure to be a hit with your family and friends. So next time you're looking for a healthy and flavorful side dish, give roasted Brussels sprouts a try!

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