Roasted Brussels Sprouts
My go-to method from Fine Cooking that's perfect for Thanksgiving (or any time). Serve with or without the shallot butter, which you can make ahead and freeze.
- 1 lb. Brussels sprouts
- 1 to 3 Tbs. extra-virgin olive oil
- 1/2 tsp. kosher salt; more to taste
- Freshly ground black pepper
- Fresh lemon juice (optional)
Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Trim the Brussels sprouts, then halve them lengthwise. In a medium bowl, toss the sprouts with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
Turn the Brussels sprouts out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Arrange cut side down on baking sheet. Roast until the sprouts are tender and browned, about 15 minutes (no need to turn them).
Return the Brussels sprouts to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using.
Yields about 1/4 cup, enough for 3 batches of roasted vegetables.
CARAMELIZED SHALLOT BUTTER
- 3-1/2 Tbs. unsalted butter, softened
- 1 large shallot, finely diced (1/3 cup)
- 1/2 tsp. chopped fresh thyme
- 1/2 tsp. finely grated lemon zest
- Kosher salt and freshly ground black pepper
Heat 1 Tbs. of the butter in a small saucepan or skillet over medium-low heat until melted. Add the shallot and cook, stirring frequently, until deeply browned, 8 to 10 minutes. Remove from the heat and stir in the thyme. Cool completely.
In a small bowl, combine the shallot mixture with the remaining 2-1/2 Tbs. butter and the lemon zest. Stir to blend well. Lightly season to taste with salt and pepper.
Scrape the butter onto a piece of plastic wrap, mold into a log shape, and wrap in the plastic. Refrigerate until ready to use. Toss about 1/3 of the butter (a generous tablespoon) with a batch of vegetables after roasting.