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.
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.
Read MoreWhat 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.
Read MoreI 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.
Read MoreThis 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.
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