Roasting Brussels sprouts brings out awesome flavor, but pairing them with nutty brown butter and sweet pecans make a delectable treat. They becomes a dreamy side dish for eating these “lesser vegetables,” but tons of taste.
Roasting almost any vegetable is a usually a surefire way to success. I’ve found many converts to beets and Brussels sprouts because of this method of cooking. You start this process by coating your vegetables in oil and roast at a high temperature to bring out the natural sweetness. In the case of the Brussels sprout, the cabbage flavor mellows out which is usually why most people stay away from these guys. I feel like most people treat them as a pebble in their shoe. But if you just steam them, then they’re nothing more than cabbage. Cook them right, and you’re honored with a new side dish to include at any dinner thats packed with loads of great nutrients.
You can’t go wrong usually with butter, and no I’m not pulling a Paula Deen here. I just think a little bit can go a long way, and in terms of brown butter, well that’s when you get something truly special. To understand brown butter, you have to understand what butter actually is. Butter is simply water and milk solids. When you melt butter, it’s usually over a saucepan. If you stir it low and slow, the water will evaporate. Shortly after, the milk solids start to brown and create a very aromatic sauce with amazing taste, aka brown butter. It’s this unique flavor that you can add to baked goods, roasting and substituting for regular butter to amp things up.
To full plates and eating your tarte out,
- 2 pounds of fresh Brussels sprouts
- 3 tablespoons of olive oil
- 1/4 cup of butter, unsalted
- 1 cup of pecan pieces (or hickory nuts)
- Salt and Pepper
- Preheat oven to 450 degrees.
- Trim the base of your Brussels sprouts and remove any bruised leaves. If your Brussels Sprouts are extra large, be sure to halve them down the middle. Place into a baking dish large enough to let your Brussels sprouts spread out onto one even layer.
- Pour olive oil onto Brussels sprouts and toss to coat. Sprinkle with salt and pepper. Bake for fifteen minutes.
- In the interim, heat your butter in a small saucepan over medium heat. Continue stirring. Butter will foam, it is after this point that you’re looking for a light tan color and nutty aroma. Remove from heat once this is achieved.
- Remove Brussels sprouts from oven, pour butter over top and sprinkle with pecans. Stir to coat. Bake for an additional ten to fifteen minutes or until largest Brussels sprouts can be easily pierced with a knife.
- Remove Brussels sprouts from oven, serve immediately.