Ingredients
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2 pounds brussels sprouts, trimmed and sliced ¼-inch thick
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3 shallots, sliced ¼-inch thick (about 1 cup)
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½ cup extra-virgin olive oil
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1 teaspoon kosher salt, plus more to taste
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2 garlic cloves, finely grated or minced
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1 tablespoon Worcestershire sauce, plus more to taste
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1½ teaspoons fresh lemon juice (from ½ lemon), plus more to taste
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Grated Parmesan, for serving (optional)
Directions
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1
Done
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Heat oven to 450 degrees. |
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2
Done
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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. |
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3
Done
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Roast, stirring once, until Brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes. |
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4
Done
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Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice. |
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5
Done
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As soon as Brussels sprouts are out of the oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. |
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6
Done
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Top with grated Parmesan if you like and serve immediately. |
