This recipe appears in:The Food Lab: How to Roast Fall and Winter Vegetables The Food Lab: My Favorite Brussels Sprouts Recipes Serious Entertaining: A Blowout Christmas Dinner The Food Lab: Roasted Brussels Sprouts and Shallots with Balsamic Vinegar
Note: Look for sprouts about 1 1/2-inches in diameter with tight heads. Chicken, turkey, or duck fat can be used in place of the olive oil. Crisped bacon or fatback can be added to the Brussels sprouts after roasting.
About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
- 3 pounds brussels sprouts, bottoms trimmed, outer leaves removed, split in half
- 8 medium shallots, sliced thinly
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
Adjust oven racks to upper and lower middle positions and place a heavy rimmed baking sheet on each. Preheat oven to 500°F.
Toss sprouts, shallots, olive oil, and salt and pepper to taste in a large bowl and toss to combine. When oven is hot, working quickly, remove the baking sheets with a dish towel or oven mitt. Divide brussels sprouts mixture evenly between both trays, shaking to distribute into a single even layer. Return pans to oven. Roast until brussels sprouts are deeply charred and fully tender, about 20 minutes total, tossing sprouts and rotating and swapping pans top to bottom half way through cooking.
Immediately after removing from oven, drizzle sprouts with balsamic vinegar and shake to coat. Season to taste with more salt and pepper if desired and serve.