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Roasted Brussels Sprouts with Brown Butter and Lemon Recipe

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This recipe for Roasted Brussels Sprouts with Brown Butter and Lemon is from The Pennay Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 lb Brussel Sprouts, trimmed and cut through the core into quarters; keep loose leaves and add to the quarters mix
3 T extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 T unsalted butter
1 T minced shallot
1-1/2 T freshly squeezed lemon juice; more to taste
1-1/2 t chopped fresh thyme (or 3/4 t dried)
1 t lightly packed finely grated lemon zest (optional)
1/4 t Dijon mustard
Directions:
Directions:
Position racks in the the top and bottom thirds of the oven and heat the over to 425ºF. Line two rimmed baking sheets with parchment.

In a medium bowl, toss the sprouts with the olive oil and season generously with salt and pepper. Spread the sprouts out evenly on the two baking sheets. Roast until the sprouts are tender (taste to test), 20-22 minutes, stirring the sprouts once or twice during the roasting.

While the sprouts cook, combine the butter and shallot in a small, heavy saucepan. Cook, stirring often, over medium heat until the butter is melted and the shallots are soft, about 2 minutes. Raise the heat to medium high and continue cooking, swirling the pan, until the milk solids in the butter turn golden brown and the butter smells very nutty (don't let the shallots burn), about 2 minutes. Whisk in the lemon juice, thyme, lemon zest, mustard, and salt and pepper to taste. Keep warm until ready to dress the sprouts. (Note: this vinaigrette can be made 1-2 hours ahead.)

Slide the sprouts into a medium bowl, add the vinaigrette, and toss to coat. Season to taste with salt, pepper, or lemon, and serve immediately.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Might convert the Brussel Sprout despiser to anything from tolerant to a lover of this dish, at least. Edward acknowledged that these aren't bad, and Marti is totally converted. Give it a try at least once, for something different.

 

 

 

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