Roasted Brussel Sprouts with "Italian XO" Sauce

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Crispy Shallots:

3 shallots, sliced thinly

About 2 cups neutral oil, like canola

Brussels Sprouts:

1 pound Brussels sprouts, cleaned and sliced in half

Olive oil, for cooking and drizzling 

Kosher salt and freshly ground black pepper

2 1/4 tablespoons red wine vinegar 

1 tablespoon neonata 

1 1/4 tablespoons creme fraiche 


  1. For the crispy shallots: Place the shallots and oil to cover in a small pot. Turn heat to medium-high and cook until the shallots are slightly brown and beginning to crisp, 15 to 20 minutes. Remove the shallots with a slotted spoon or spider and transfer to a paper towel lined plate to crisp (reserve the oil and let cool; oil keeps for about a week and makes a great flavored oil).
  2. For the Brussels sprouts: Preheat the oven to 450 degrees F.
  3. Place the Brussels sprouts in an even layer in a large cast-iron pan. Drizzle with olive oil to coat. Season with salt and pepper and toss. Lay Brussels sprouts cut-side down in an even layer. Roast until golden brown, 20 to 25 minutes.
  4. Add roasted Brussels sprouts, vinegar, neonata and salt to taste in a large bowl. Toss to combine.
  5. Mix creme fraiche and 1 tablespoon olive oil in a small bowl until smooth and combined.
  6. Transfer the Brussels sprouts to a platter. Top with dollops of the creme fraiche and the frizzled shallots. Serve!
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