Looking for a perfect Thanksgiving side dish that is loaded with flavors? These Brussels sprouts with smoky caramelized shallots are sweet, aromatic, and smoky. You’ll love serving this Brussels sprouts side dish this year!
Finding the right Thanksgiving dish can be a challenge. If you’re like many people, you may have diverse preferences to contend with. Guests who want the old standards mixed with guests who like to experiment with new dishes each year.
Fortunately, this Brussels sprouts side dish is the best of both worlds. Classic and simply roasted Brussels sprouts are paired with sweet, smoky caramelized shallots with hazelnuts. The result is an aromatic, lightly sweet, and smoky dish that makes these Brussels sprouts perfect for Thanksgiving.
How to make this Thanksgiving Brussels sprouts side dish:
Luckily, this recipe is a breeze to make. You can caramelize the shallots the night before. Simply pick up where you left off the next day to save time.
To begin this recipe, start by caramelizing the shallots in butter. This will take anywhere from 15–30 minutes over low heat. Stir them occasionally to prevent them from burning. Once the shallots are just about caramelized, add the crushed hazelnuts and a generous sprinkle of salt and cook for an additional 5–6 minutes.
In a bowl, whisk together maple syrup, cayenne powder, smoked paprika, and a teaspoon of lemon juice. Pour it over the shallots and cook for 2 minutes more. Immediately transfer to a bowl or a silicone baking sheet (don’t leave them in the pot, trust me…they get sticky, fast!)
Halfway through the shallots caramelizing, roast the Brussels sprouts. Arrange halved Brussels sprouts, cut-side down, on a baking sheet and drizzle with oil and a sprinkle of salt. Transfer to the oven for about 17–20 minutes or until they are pierced easily with a fork and the cut-sides are deep golden brown.
To serve, simply spoon the Brussels sprouts onto a serving platter and pile the shallots on top. Alternatively, you can toss the sprouts and the shallots together in a bowl to evenly distribute the caramelized shallots.
Looking for more Thanksgiving side dish recipes? Check my archives!
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Brussels Sprouts with Caramelized Shallots
- Wide pot
- Baking sheet
- Parchment paper, optional
- 12 ounces shallots peeled and thinly sliced
- 3 tablespoons butter
- ⅓ cup hazelnuts crushed
- 1 tablespoon maple syrup
- ¾ teaspoon smoked paprika
- ½ teaspoon cayenne powder more or less to taste
- 1 teaspoon lemon juice
- 1 tablespoon neutral oil
- 1 pound Brussels sprouts halved
- Salt and pepper to taste
Preheat oven to 425ºF.
Caramelize the shallots:
- Melt the butter in a wide pot or skillet over medium heat. Once bubbly, add the shallots and cook, stirring occasionally for 15–25 minutes until the shallots begin to deepen in color and fully caramelize. Adjust the heat as necessary to prevent them from burning. Sprinkle with salt.
Cook the hazelnuts:
- Add the hazelnuts to the shallots and cook for an additional 5–6 minutes.
Prepare the maple sauce:
- Whisk together the maple syrup, smoked paprika, cayenne powder, and lemon juice in a bowl. Taste it. If you prefer a smokier sauce, add more smoked paprika. If you want more heat, add more cayenne or a pinch of crushed red pepper.
Finish the shallots:
- Pour the maple sauce over the shallots and cook, stirring occasionally, for 2–3 more minutes until the maple syrup thickens slightly. Transfer to a bowl.
Roast the Brussels sprouts:
- Once the shallots are about halfway done, prepare the Brussels sprouts. Place the sprouts on a parchment-lined (optional) baking sheet. Drizzle with 1 tablespoon neutral oil and toss to coat—season with salt. Arrange the sprouts cut-side down and transfer them to the preheated oven. Bake for 17–20 minutes or until the sprouts are deep golden-brown on the cut-sides and pierce easily with a fork. Check the sprouts after 15 minutes.
- Spoon the roasted sprouts onto a serving dish and pile the caramelized shallots on top. Enjoy!