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cowhorncreek

@Bellsmom

Your recipe for the Brussels sprouts were very well received. Several wanted the recipe. Definitely a keeper.

Roasted Brussels Sprouts with Capers and Lemony Browned Butter
adapted from All About Roasting: A New Approach to a Classic Art by Molly Stevens

I made these recently for my 26 year old grandson who had NEVER EATEN BRUSSELS SPROUTS! He pronounced them delicious. By the way, taking time to halve them and cut out the core pretty much eliminates the bitterness. Bellsmom@gardenweb

Made these for Thanksgiving Dinner on November 27, 2014. Wonderful. Everyone said how good they were and nearly all were eaten. The sprouts were fairly big so we cut them into quarters and cut out the cores. Roasted them ahead of time (had to get the chicken in the oven) and sauced them later. Several wanted the recipe. WalnutCreek

1 pound Brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 teaspoon mustard seeds, yellow or brown
2 tablespoons capers, drained
1 teaspoon fresh lemon juice, plus more if needed

Position a rack in the center of the oven and heat to 425 degrees (400 degrees convection). If desired, line a heavy-duty rimmed baking sheet with parchment paper.

Depending on their size, cut the Brussels sprouts in halves or quarters; you want them to be small enough to be bite-sized. Place in a large bowl and toss with the olive oil and salt and pepper to taste. Arrange the sprouts in a single layer on the baking sheet. DonâÂÂt worry if some of the leaves fall off. Include these when roasting; they will crisp up, adding a nice crunch to the dish.

Slide the Brussels sprouts into the oven and roast, turning once or twice with a metal spatula to promote even cooking, until the sprouts are tender throughout and smaller bits or leaves that have fallen off are browned and crunchy, 20 to 25 minutes. Test for doneness by piercing a sprout with the tip of a paring knife, but to be sure, nab one off the baking sheet, let it cool slightly, and taste; it should be tender and sweet.

As the sprouts roast, melt the butter in a small skillet or heavy saucepan (it should be no more than 6 inches across or the butter will burn). Cook over medium heat until the butter is melted. Add the mustard seeds, increase the heat to medium-high, and cook, watching the pan carefully and swirling frequently, until the butter begins to foam and turns golden brown, about 2 minutes. Add the capers and lemon juice ��" the butter will sizzle ��" and immediately remove from the heat. Season with salt and pepper to taste and keep warm until the Brussels sprouts are ready.

Transfer the Brussels sprouts to a serving dish and add the browned butter. Toss to coat. Taste for salt, pepper, and lemon and serve immediately. Makes four servings

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