Roasted Brussels Sprouts with Mushrooms and Crispy Shallots

Roasted Brussels Sprouts with Mushrooms and Crispy Shallots

For the Brussels sprouts -

3 lbs. Brussels sprouts, trimmed and halved lengthwise
1/4 cup olive oil
1/2 tablespoon minced garlic
1 teaspoon salt
1/2 tablespoon ground black pepper

For the shallots -

1 cup vegetable oil
1/2 lb. (about 6) large shallots, cut into thick rings

For the mushrooms -

1 stick unsalted butter
1 1/4 lb mixed fresh mushrooms, sliced
1/4 cup dry white wine
1/2 tablespoon ground thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water

Preheat oven to 450 degrees.

Toss Brussels sprouts with oil, garlic, salt and pepper, then spread out in 1 layer on 2 large cookie sheets. Roast, stirring occasionally, until tender and browned, 25 to 35 minutes.

Meanwhile, heat oil in a large skillet over medium heat. Fry shallots in batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (the shallots will crisp as they cool.) Pour off oil from skillet but do not clean.

Heat 6 tablespoons of the butter in the same skillet over medium-high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 10 minutes.

Add wine, thyme, salt and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 5 minutes. Add water and remaining 2 tablespoons of butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in the Brussels sprouts. Top with the shallots.

Recipe adapted from Epicurious