1 ½ Pounds Purple Brussels Sprouts, rinsed
2-3 Tablespoons Olive Oil
3 Tablespoons Kings Organic Unsalted Butter
¼ Cup Finely Chopped Shallots
Kosher Salt and Freshly Ground Black Pepper to taste
Heat Oven to 400 Degrees. Line a sheet pan with parchment paper.
1. Carefully trim the ends and cut the brussels sprouts in half. In a pot of salted boiling water, cook the sprouts for about 8 minutes. Remove sprouts and cool in cold running water. Pat dry with a kitchen towel.
2. In a bowl, toss the sprouts with olive oil to lightly coat, and season with salt and pepper. Place the sprouts on the prepared pan, cut side down and roast for about 20 minutes, or until they develop a golden brown color.
3. Remove from the oven and allow to cool. (Can be done ahead up to 4 hours)
4. When ready to serve, heat a skillet over medium heat. Add the butter, and allow it to melt and begin to develop a light brown color. Add the shallots to the pan, and cook briefly until wilted. Increase the heat and toss the Brussels sprouts in the pan with the shallots. Season with salt and pepper, and toss until warmed through.