Roasted Brussel Sprouts with "Italian XO" Sauce
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 727
- Total Fat
- 76
- Saturated Fat
- 6
- Carbohydrates
- 12
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 2
- Sodium
- 440
- Total: 1 hr 10 min
- Active: 30 min
Ingredients
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!