Roasted Brussels Sprouts with Caramelized Shallot and Old Bay Flakes
Roasted Brussels Sprouts with Caramelized Shallot and Old Bay Flakes
Vegetables
Ingredients
- 1 pound Brussels sprouts cleaned and halved
- 2 tablespoons Fustini's Gremolata Olive Oil
- 2 tablespoons Fustini's Robust SELECT olive oil
- 1 tablespoon butter
- 5 large shallots
- 1 cup of corn flakes
- 1 tablespoon Fustini's Garlic Olive Oil
- 1 tablespoon Old Bay Seasoning
- salt and pepper
Directions
- Preheat oven to 425 Degrees. Toss Brussels with Gremolata oil, season with salt and pepper, and lay on a parchment lined sheet tray. Place the Brussels in the oven until they are just tender, about 10-15 minutes
- For the shallots, peel and slice them into thin rings. Heat the olive oil and butter in a saucepan and add the shallots along with a pinch of salt. Keep stirring on medium-low heat until the shallots begin to brown.
- While all of that is working, take the corn flakes and garlic oil and toss them in a bowl until the flakes are lightly covered with oil. Sprinkle the Old Bay seasoning to evenly coat, and place on a baking sheet in the oven for about 4 minutes. You're just looking to dry out the flakes so they're not oily. To serve, mix the shallots and Brussels in a bowl and top with the Old Bay Flakes
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