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Brussels Sprouts with Smoky Caramelized Shallots_MidPage – 1

Brussels Sprouts with Caramelized Shallots

Looking for a perfect Thanksgiving side dish that is loaded with flavors? These Brussels sprouts with smoky caramelized shallots are sweet, aromatic, and smoky.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 294kcal

Equipment

  • Wide pot
  • Baking sheet
  • Parchment paper, optional

Ingredients

  • 12 ounces shallots peeled and thinly sliced
  • 3 tablespoons butter
  • 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

Instructions

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.

    To serve:

    • Spoon the roasted sprouts onto a serving dish and pile the caramelized shallots on top. Enjoy!

    Nutrition

    Calories: 294kcal | Carbohydrates: 30g | Protein: 8g | Fat: 19g | Sodium: 114mg | Fiber: 8g | Sugar: 13g | Vitamin C: 104mg
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