CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS

Makes: 8 to 10 servings

Total time: 25 minutes

2 pounds Brussels sprouts, trimmed and sliced ¼-inch thick

3 shallots, sliced ¼-inch thick (about 1 cup)

½ cup extra-virgin olive oil

1 teaspoon kosher salt, plus more to taste

8 thyme sprigs

2 garlic cloves, finely grated or minced 1 tablespoon Worcestershire sauce, plus more to taste

1 ½ teaspoons fresh lemon juice

(from ½ lemon), plus more to taste Grated Parmesan, for serving (optional)

1. Heat oven to 450 degrees. In a medium bowl, toss together Brussels sprouts, shallots, olive oil and salt. Evenly divide Brussels sprouts mixture between two rimmed 13-by18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.

2. Roast, stirring once, until Brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.

3. Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.

4. As soon as Brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice or Worcestershire, if needed. Top with grated Parmesan if you like and serve immediately.