Best-Ever Brussels Sprouts

1. 1

   Prepare a medium-hot fire (400 to 425F) in a wood-fired oven or cooker.

2. 2

   Cut the Brussels sprouts in half lengthwise.

3. 3

   Toss, along with the shallots, in the olive oil with salt to taste.

4. 4

   Choose a medium cast-iron skillet or clay baker that will snugly fit the Brussels sprouts and shallots in a single layer; oil the pan or baker.

5. 5

   Place the Brussels sprouts and shallots, cut side down, in the pan and place, uncovered, in the oven or cooker to roast.

6. 6

   If using a wood-fired oven, the pan can sit directly on the hearth.

7. 7

   Make a sauce by combining the remaining ingredients.

8. 8

   After 10 minutes, pour the sauce over the vegetables.

9. 9

   Cover lightly with aluminum foil or a lid and return to the cooker.

10. 10

    Continue to cook for another 10 minutes, or until the Brussels sprouts are very soft.

11. 11

    Uncover and roast for a few more minutes, or until browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.