meatless monday: roasted brussels sprouts with crispy shallots and wild mushrooms
Why is it that brussels sprouts have such a bad reputation?
Like other vegetables, I suppose it’s because if you boil these bad boys and then throw a pad of butter on top, it tastes…well, like they deserve the reputation they have. But roast them for 30 minutes in some olive oil and spices and you have a totally different vegetable.
Brussels sprouts are one of my favorite roasting vegetables and this recipe is just a dressed up version of what I normally do which is toss them in some olive oil and then a mix of spices (cumin and salt or garlic and red pepper flakes). To keep it veggie, serve this as a side to a cauliflower tart or if it’s not Monday, serve it as the side to a lovely roast. However you serve it, it will convert the most adamant of brussels sprout haters.
roasted brussels sprouts with crispy shallots and wild mushrooms
adapted from Gourmet Nov 2006
for brussels sprouts
- 1.5 lb brussels sprouts, trimmed and halved lengthwise
- 4 tbsp cup olive oil
- 1/2 tablespoon minced garlic
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)
- 4 tbsp unsalted butter
- 1/2 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
- 1/8 cup dry white wine
- 1 tablespoon chopped fresh thyme (or 1/2 tbsp dried thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- Put oven rack in upper third of oven and preheat oven to 450°F.
- Toss brussels sprouts with oil, garlic, salt, and pepper, then spread out in a large shallow baking pans.
- Roast, stirring occasionally, until tender and browned, 25 to 35 minutes.
- Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 250°F on a candy thermometer,
- Fry shallots stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as these go from lovely golden and tasty to black and bitter in a NY minute).
- Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. The shallots will crisp as they cool.
- Pour off oil from skillet but do not clean as you’ll use this for the mushrooms.
- Heat 3 tbsp butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.
- Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes.
- Add water (approx. 1/4 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted.
- Transfer to a serving dish and stir in brussels sprouts.
- Sprinkle with crispy shallots, and serve immediately.