I would put money on Brussels sprouts being the most hated vegetable among my generation. Too many of us were served them steamed to oblivion without an ounce of fat, grain of salt, or drop of acid to help them along. Because of that long history of disappointment, this is a great vegetable to experience after the transforming powers of roasting. You’ll be pleasantly surprised. If bacon is a gateway food for you, start there. There’s a reason it’s a classic pairing. I enjoy them roasted with balsamic, too. And, of course, let’s not forget about them with aged gouda and sriracha.
I’ve written in detail about Brussels sprouts before and this probably won’t be the last time, either. Having an arsenal of ten to twenty great brussel sprout recipes is not unreasonable, right? Maybe this blog should be called Brussels Sprouts and Baking. Anyways, I like them raw, shaved into salads, but I adore them caramelized from roasting so much that I would’ve eaten the entire pan last night if Harry didn’t object. Just don’t give them to me mushy and steamed.
I didn’t set out to share this recipe here, but once I tasted them and groaned with delight, I snapped a few shots knowing what I needed to do. The one of the stalk was taken for my Instagram friends. I’m weirder and sillier there. (More myself- I’ll get there here, too. Baby steps.) I happen to post shots of vegetables in front of my face somewhat regularly, so this was sent out prior to knowing I’d share the recipe. Now, you too, can see what Brussel sprouts look like before they’re detached! (They have big leaves that stick out all around, too.)
This preparation presents the sprouts a bit brighter, and certainly a tad brinier. It would make an excellent Thanksgiving side, but also can stand alone nicely as a meal by itself. Throw an egg on it, poached or fried, and let that runny yolk add an extra saucy element. (The browned butter mixture can certainly be left off of kids’ portions. My boys aren’t huge fans of capers and although they ate a few bites, I think they would’ve eaten more without the sauce.)
The recipe comes from the queen of roasting and braising, Molly Stevens. Have you seen her James Beard award-winning books, All About Roasting and All About Braising? I don’t own them, but I check both out at least three to four times a year from the library. When I recommend savory cookbooks to new cooks, these top the list. She is an excellent teacher and clearly shares the rationale behind the techniques, helping novices feel comfortable along the way. Her recipes are tried and true, approachable and delicious. That braised cabbage I can’t get enough of? Hers. Our Thanksgiving roast last year was from her, as well. She’s the first chef I go to when I want to cook a huge, expensive chunk of meat but am scared.
Roasted Brussels Sprouts with Capers and Lemony Browned Butter
From Molly Stevens’ All About Roasting. Serves 4 as a side.
- 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
Preheat the oven to 425℉ with a rack positioned in the center. Line a heavy-duty rimmed baking sheet with parchment paper (or just scrub later).
Cut the Brussels sprouts into halves or quarters to make for bite-size pieces. Place them in a large bowl to toss with the olive oil, plus a sprinkling of salt and pepper. Arrange the coated sprouts in a single layer on the baking sheet. (You don’t want them crowded because they’ll steam instead of caramelizing.) If some leaves fall off that’s fine; leave them to roast, as well.
Roast the sprouts for 20-25 minutes, turning once or twice to encourage even cooking. They should be tender throughout and nicely browned.
To make the browned butter, melt the butter over medium heat in a small skillet or saucepan (smaller than 6-inches across so that it doesn’t burn). Once it’s melted, add the mustard seeds, increase the heat to medium-high, and cook until the butter foams and turns golden brown. This will only take about 2-minutes, so watch carefully and swirl the pan frequently to prevent it from burning. Next, add the capers and lemon juice, removing the pan from the heat immediately. They’ll sizzle! Season with salt and pepper to taste and keep warm until the sprouts are out of the oven. (The butter process took about five minutes. It could be started towards the end of the roasting period.)
Serve the sprouts after tossing them together with the browned butter mixture. Add more salt, pepper or lemon juice as desired.