Always vegetarian, often vegan

Sprouts with shallots out of the oven

These Brussels sprouts with shallots from the oven are so incredibly delicious. Because of this recipe from Veg by Hugh Fearnly Whittingstall, even our kids ate Brussels sprouts years ago. And even now it is on the table at least a few times each brussel sprout season. Delicious with baked potatoes and a (veg) burger.

Brussels sprouts and shallots out of the oven

This recipe comes from one of our favourite cookbooks Veg by Hugh Fearnley Whittingstall. It's on our table a few times every brussel sprout season.
Voorbereiding 10 minutes
Bereiding 30 minutes
Totale tijd 40 minutes
Course: Side Dish
Keyword: Brussel sprouts, lemonjuice, shallots, thyme
Porties: 4


  • 400 g Brussel sprouts
  • 300 g shallots
  • 3 tablespoons of olive oil
  • 3 sprigs of thyme
  • 1 tablespoon of lemon juice
  • salt and pepper


  • Peel the Brussels sprouts and shallots. Cut the thick Brussels sprouts in half.
  • Preheat the oven to 190 degrees.
  • Put the Brussels sprouts, shallots, olive oil and thyme with some salt and pepper in a baking dish. Roast for about 30 minutes. Prick the Brussels sprouts with a fork. If they are soft, they are cooked.
  • Drizzle with the lemon juice. Season with salt and pepper.
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