Roasted Brussel Sprouts with "Italian XO" Sauce

Name: Roasted Brussel Sprouts with "Italian XO" Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Ingredients: 3 shallots, sliced thinly; About 2 cups neutral oil, like canola; 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

Getting reviews...

Level: Easy

Total: 1 hr 10 min
Active: 30 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 10 min
Active: 30 min

Yield: 4 to 6 servings

Ingredients

Deselect All

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

Directions

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).
For the Brussels sprouts: Preheat the oven to 450 degrees F.
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.
Add roasted Brussels sprouts, vinegar, neonata and salt to taste in a large bowl. Toss to combine.
Mix creme fraiche and 1 tablespoon olive oil in a small bowl until smooth and combined.
Transfer the Brussels sprouts to a platter. Top with dollops of the creme fraiche and the frizzled shallots. Serve!