Roasted Brussel sprouts with shallots and thyme

I absolutely love Brussels sprouts. They are delightful to look at, especially when they are still attached to the stem and have a distinct earthy flavour.

Brussels sprouts were initially seen in Rome, but what we cultivate today came from Flanders in the 13th century. They derived their name from their origins in Belgium and are named after the capital.

Brassicas are a group of popular vegetables, including bok (pak) choy, broccoli, Brussels sprouts, cabbage, cauliflower, collard, kale, kohlrabi, rutabaga and turnip. Chinese cabbage, brown mustard, rape and radishes are also members of the B. oleracea family. Today, I am averse to some of this family of vegetables, especially cauliflower and broccoli. This is due to a genetic predisposition to not liking this b=vegetable, not because I am fussy, as my mother always said!

Brussels sprouts are becoming popular in India, and high-end chefs work with this vegetable. I recently had some in a very "reputed" restaurant in Mumbai and was aghast when a plate loaded with this delicate vegetable came deep-fried.

Here, we gently roast the buds, charring them in spots and allowing them to be almost raw in others. The change in texture from soft to crunchy and the change in flavour from herby to burnt is magic. These are lightly dressed in olive oil, a sprinkling of thyme and pepper, and a drizzle of olive oil. Simple flavours highlight the beauty of this vegetable and make it a favourite on my table.

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Ingredients:

1/2 lb Brussels sprouts

20-25 shallots, peeled and left whole

Salt, to taste

1/2 teaspoon pepper

1/2 teaspoon dried thyme

3 tablespoons olive oil

A squeeze of lime juice

If the Brussels sprouts are small, leave them whole. If they are large, cut them into halves or quarters.

Toss the Brussels sprouts with the shallots, salt, pepper, thyme, and olive oil until well mixed and the spices cover the vegetables evenly.

Heat the oven to 375° F with the rack in the middle.

Layer the Brussels sprouts onto a lined baking sheet and roast for 15-17 minutes until they are charred in spots and the shallots are soft. You want the Brussels sprouts to be unevenly cooked, charred in spots, and almost raw in other spots.

Remove and toss with a squeeze of lime juice.

Serve immediately.