Roasting brussels sprouts at a high temperature with salt and high heat oil makes them both tender and crispy. Adding shallots to the mix adds a great accent flavor and you’re rewarded with crispy shallots as well.
I’ve made brussels sprouts in a skillet in the past, but when you have a crowd or want a substantial batch, it’s much easier to spread them across baking sheets and let them crisp under high heat.
Once they’re crisped and ready to grab out of the oven, keep them warm until you serve them. Right before serving add some lemon juice and a few drizzles of honey, or just go with them as is!
Crispy Brussels Sprouts
- 1 1/2 pounds brussels sprouts
- 3 tablespoons avocado oil or other high heat oil
- 2 large shallots peeled and sliced (about 1 cup)
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- drizzle of honey or balsamic vinegar, or both
- Preheat your oven to 450°F.
- Prepare a baking sheet with parchment paper.
- In a medium bowl, toss together the brussels sprouts, shallots, oil, and salt.
- Spread the brussels sprouts across the baking sheet and bake for 25 minutes or until tender and slightly charred and browned.
- Keep them warm until serving. Right before serving, optionally, add about a half a lemon (2 tablespoons) and a few drizzles of honey over the sprouts. Or, top with freshly grated Parmesan cheese.