Photo: Ryan Liebe; Styling: Mary Clayton Carl 
Hands-on Time
12 Mins
Total Time
28 Mins
Serves 8 (serving size: about 1 cup sprouts and about 1 1/2 tablespoons shallots)

This recipe takes richness to a new level with the crunchy fried topping. Slow-frying allows the shallots to brown and crisp evenly without any burned pieces.

How to Make It

Step 1

Heat a small, heavy skillet over medium heat. Add 1/2 cup oil; heat until oil is shimmering and oil bubbles around a shallot piece that's dropped into it. Add shallots to pan; slow-fry for 10 minutes or until browned and crispy, stirring occasionally. Remove shallots with a slotted spoon; drain on paper towels. Sprinkle shallots with 1/8 teaspoon salt.

Step 2

Heat a large nonstick skillet over medium-high heat. Add remaining 2 tablespoons oil; swirl to coat. Add Brussels sprouts; toss gently to coat. Sprinkle with pepper and remaining 5/8 teaspoon salt; sauté 8 minutes or until lightly browned on edges. Reduce heat to low; cook 2 minutes or until tender. Stir in lemon juice; sprinkle with shallots.

Ratings & Reviews

JNBank's Review

October 26, 2014
This lacked some flavor. I'd rather slow roast whole Brussels sprouts as I think they have a richer taste. Won't be making this again.

beingoofy's Review

November 27, 2014
What a failure! If the shallots were the only noteworthy dimension to this recipe to make it a stand-out dish, my family would disagree. There wasn't anything special other than what would make Brussels Sprouts haters hate these sprouts further.

MeghanRyan's Review

November 16, 2014
I love this recipe. A fan of brussels sprouts and needing a change from the usual oven roasted and steamed versions, this has a nice balance of texture with the fried shallots. I add a little sherry vinegar (tsp) at the end with the lemon. Tonight we made Sunset's butternut gnocchi and used this as a topping with a little brown butter.

nice change

April 06, 2015
Easy to prep in advance & attractive on the plate.  Cooked the shallots in the morning & held at room temp.  Sliced the brussels sprouts at same time & stored in fridge.  Came together super-fast at dinner.  Served with beef rib roast and mashed yukon golds/garlic. 

carols's Review

December 21, 2014